2 heads Romaine lettuce
1/2 c. olive oil
1/4 c. red wine vinegar
1 heaping tbsp. sugar
1/8 tsp. dry mustard
Dash of crushed red pepper
1 can mandarin oranges, drained
1/4 c. almonds
1 tbsp. sugar
3 green onions

Mix oil, vinegar, sugar, mustard and pepper. Marinate orange slices in dressing for 4 hours (room temperature). Separate nuts. When cool, mix onions and tops, lettuce and oranges. Toss with dressing. Sprinkle with nuts that's been cooked in skillet with 1 tablespoon sugar over low heat until melted.