1/2 tsp. salt
Dash pepper
2 tbsp. sugar
2 tbsp. vinegar
1/8 c. salad oil
1/8 c. olive oil
Dash red pepper sauce
1 tbsp. chopped parsley

SALAD:

1/4 c. sliced almonds
1 tbsp. plus 1 tsp. sugar
1/4 head lettuce
1/4 head Romaine
2 c. chopped celery
2 green onions (with tops), thinly sliced
1/2 lb. bacon bits (fry bacon, drain, cool, break into pieces)
2 tbsp. chopped parsley
1 (11 oz.) can mandarin oranges

Serves approximately 4-6. Preparation time 1 hour. Shake dressing ingredients in tightly covered jar; refrigerate.

Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature. Fry bacon and break into pieces and refrigerate.

Tear lettuce and Romaine into bite-size pieces (about 4 cups). Place greens in a large plastic bag or bowl. Add celery, parsley and onions. Cover tightly and refrigerate.

Five minutes before serving: Pour dressing into container; add 1 (11 ounce can) mandarin orange segments, drained. Cover container tightly and shake until greens and oranges are well coated. Add almonds and bacon bits and shake again and serve immediately.

Notes:

1. Greens can be mixed differently according to taste -

3 different lettuces can be used or just 1 kind of green.

2. More celery can be added if desired.

3. If you make this ahead and refrigerate the bacon, wrap bacon in foil and heat in oven to make it crisp and let cool before adding to salad.

4. This salad can be made 24 hours ahead of serving.

5. Fresh oranges can be used instead.