1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. vinegar
1 tbsp. snipped parsley
1/2 tsp. salt
Dash of pepper
Dash of red pepper sauce

Shake all ingredients in tightly covered jar; refrigerate.

DO-AHEAD TIP: Before dressing is added, bag of salad greens can be closed tightly and refrigerated no longer than 24 hours.

PINEAPPLE SALAD:

Substitute 1 (13 1/4 oz.) can pineapple chunks, drained for the mandarin orange segments and snipped mint leaves for the parsley.