1/4 c. slivered almonds
1 tbsp. plus 1 tsp. sugar
1/2 head iceberg lettuce
1/4 head Romaine lettuce
1 c. chopped celery
3 green onions, thinly sliced

Cook almonds in sugar over low heat in a skillet until sugar is melted and almonds are coated. Cool and reserve. Tear lettuce into bite size pieces and place in a large plastic bag. Refrigerate in bag.

DRESSING FOR LETTUCE SALAD:

1/4 c. oil
2 tbsp. vinegar
2 tsp. sugar
1 tbsp. minced parsley
1/2 tsp. salt
Dash of pepper
Dash of Tabasco

Mix all ingredients well and pour dressing into bag 5 minutes before serving. Add 1 (11 ounce) can of mandarin oranges, drained. Shake well. Add almonds last.