TOPPING:

4 tbsp. butter
4 tbsp. sugar
1/2 c. slivered almonds

Saute until almonds are brown. Pour on waxed paper until cool and dry.

SALAD:

2 bunches red leaf or Boston lettuce
8 oz. fresh mushrooms, sliced
11 oz. can mandarin oranges, drained
1/2 c. celery, sliced thin
2 green onions, sliced

Combine all ingredients and set aside.

MARINATE:

1 tbsp. parsley
1/4 c. salad oil
2 tbsp. sugar
1/2 tsp. salt
2 tbsp. white wine vinegar (Balsamic is great)
Drop of Tabasco

Combine and shake together. Pour marinate over vegetables and toss lightly. Sprinkle on almond topping.