1/4 c. sliced almonds
3 tbsp. plus 1 tsp. granulated sugar, divide
1/2 head iceburg lettuce
1/2 head romaine lettuce
1 c. chopped celery
3 green onions, thinly sliced
1/2 c. vegetable oil
2 tbsp. vinegar
1 tbsp. chopped fresh parsley
1/2 tsp. salt
Dash black pepper
Dash red pepper sauce
1 (11 oz.) can mandarin oranges, drained

Cook almonds in 1 tablespoon plus 1 teaspoon sugar in small skillet over low heat until sugar is melted and nuts are coated. Let cool. Break apart; set aside.

Tear lettuces. Put in plastic bag. Add celery and onions to lettuce. Refrigerate several hours.

Combine oil, vinegar, remaining 2 tablespoons sugar, parsley, salt, pepper, and red pepper sauce. Mix thoroughly. Pour dressing in bag 5 minutes before serving. Add oranges; shake to combine. Add almonds and shake again. 10-12 servings.