DRESSING:

1/3 c. oil
1/4 c. sugar
1/4 c. white vinegar
1 tbsp. parsley, fresh
3/4 tsp. salt
1/2 tsp. hot pepper sauce

SALAD:

1/2 c. slivered almonds
3 tbsp. sugar
4 c. torn lettuce
4 c. torn spinach leaves
1 c. thin sliced celery
1/2 c. sliced green onion
1 (11 oz.) can drained mandarin orange segments

DRESSING:

Combine all ingredients in jar. Shake well, refrigerate 1 hour.

SALAD:

Cook almonds and sugar over medium low heat until almonds are coated. Stir frequently. Cool on foil.

In large bowl combine all vegetables. Add almonds and orange segments, toss gently. Pour dressing over, toss gently.