1/4 c. slivered almonds
1 tbsp. + 1 tsp. sugar
1/2 head iceberg lettuce
1/4 head Romaine lettuce
1 c. chopped celery
3 green onions, thinly sliced
1 (11 oz.) can Mandarin orange segments, drained
Dressing (below)

Cook and stir almonds and sugar in skillet over low heat until sugar is melted and nuts are coated. Cool. Break apart. Reserve. Tear lettuce into bite-size pieces in plastic bag; add celery and onions. Fasten bag securely; refrigerate. Pour dressing into bag 5 minutes before serving; add oranges. Fasten bag securely; shake until greens and orange are well coated. Add almonds and shake.

DRESSING:

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

Mix all ingredients well. Makes 1/2 cup.