1/4 c. sliced almonds
1 tbsp. + 1 tsp. sugar
Sweet sour dressing (below)
1/4 head lettuce, torn into bite size pieces
1/4 bunch Romaine, torn into bite size pieces
2 med. stalks celery, chopped (about 1 c.)
2 green onions (with tops), thinly sliced (about 2 tbsp.)
1 can (11 oz.) mandarin orange segments, drained

Cook almonds and sugar over low heat (use non stick pan or pot), stirring constantly, until sugar is melted and almonds are coated; cool and break apart. Store at room temperature.

PREPARE SWEET SOUR DRESSING:

1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. vinegar (use white distilled vinegar)
1 tbsp. snipped parsley (can use dried parsley flakes)
1/2 tsp. salt
Dash of pepper
Dash of red pepper sauce

Shake all ingredients in tightly covered container; refrigerate. Place lettuce, Romaine, celery, green onions, orange segments and sweet sour dressing in plastic bag or large container with lid, close tightly and shake until salad green and orange segments are evenly coated. Add almonds and shake. (Best to toss salad just before serving.)