1 tbsp. butter
1 c. sliced almonds, optional
2 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. vegetable oil
1 bunch romaine lettuce, torn into bite-size pieces
2 med. oranges, peeled & sectioned
1 sm. red onion, thinly sliced

In a skillet, melt butter over medium heat. Saute the almonds until golden brown. Remove almonds to paper towels to drain. Combine lettuce, orange sections, onion slices and almonds. Toss with dressing. Serve immediately. Yield 8 servings.