1/4 c. sliced almonds
1 tbsp. plus 1 tsp. sugar
1/4 head lettuce, torn into bite-size pieces
1/4 bunch romaine, torn into bite-size pieces
2 medium stalks celery, chopped (about 1 c.)
2 green onions (with tops), thinly sliced (about 2 tbsp.)
Sweet-Sour Dressing
1 (11 oz.) can mandarin orange segments, drained

Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature. Place lettuce and romaine in plastic bag. Add celery and onions. Pour Sweet-Sour Dressing into bag. Add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake.

Sweet-Sour Dressing:

1/4 c. vegetable oil
2 tbsp. vinegar
1 tbsp. snipped parsley
1/2 tsp. salt
dash of pepper
dash of red pepper sauce

Shake all ingredients in covered jar. Refrigerate.

Do Ahead Tip: Before dressing is added, the bag of salad greens can be closed tightly and refrigerated no longer than 24 hours.