2 head romaine lettuce, rinsed & dried
4 ribs celery, sliced thin
1 bunch green onions, cleaned & sliced thin
1/2 head iceberg lettuce, cut in chunks
2 cans mandarin oranges, drained
1 sm. pkg. sliced almonds
2 tbsp. sugar

Put all ingredients for salad in large bowl and toss. Refrigerate. To toast almonds, put in small skillet with sugar over medium heat. Stir until sugar starts to melt and almonds toast, stir constantly. (This burns easily.)

Stir until nuts are brown. Lower heat if this cooks too quick. Let cool on wax paper and break up.

FOR SALAD DRESSING:

1/2 c. oil
1/4 c. vinegar
2 tsp. sugar
3/4 tsp. salt
1/2 tsp. pepper
2 dashes hot sauce

Put in jar with lid and shake well. When ready to serve, add dressing to salad and toss. Top with nuts and serve.