1/2 c. sliced almonds
1/2 head iceberg lettuce
1 c. chopped celery
1 (11 oz.) can mandarin oranges, drained
3 tbsp. sugar
1/2 head Romaine lettuce
2 whole green onions, chopped

DRESSING:

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

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. Watch carefully as they burn easily. Cool and store in airtight container. Mix all dressing ingredients and chill. Mix lettuce, celery and onions, just before serving add almonds and oranges. Toss with the dressing.