A great salad for after the fresh tomatoes are all done in the garden...

DRESSING:

1/2 tsp. salt
Dash pepper
2 tbsp. sugar
2 tbsp. vinegar
1/4 c. salad oil
1 tbsp. snipped parsley

SALAD:

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

Shake dressing ingredients in tightly covered jar.

Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low heat, stirring constantly, until sugar melts and coats almonds. Cool on waxed paper. Break apart.

Tear lettuce and Romaine into bite-size pieces (about 4 cups). Place greens, celery, and onion in plastic bag. Add 1 can (11 ounce size) mandarin orange segments. Add dressing, shake well, pour into salad bowl and top with sugared almonds. Serves 4-6.