Salad:

2 cans mandarin oranges, drained
2 pkgs. sliced almonds, toasted
1 head of Romaine Lettuce
1 head of Red Leaf Lettuce
1 head of Bibb Lettuce
1 large purple onion, sliced

Chop lettuces and slice or chop onion. Toss together with oranges and almonds.

Dressing:

2 c. vegetable oil
1 c. tarragon wine vinegar
2 tbsp. sugar
2 tbsp. tarragon leaves
1 tsp. Dijon mustard
1 tsp. salt/pepper to taste

Combine all dressing ingredients. Shake well; pour over salad ingredients prior to serving.

Yield: 22 servings.