1/4 c. cider vinegar
2-3 tsp. sugar
Pepper to taste
Parsley to taste
1/2 c. oil

Mix first 4 ingredients together; add oil. Refrigerate for several hours. 2 tbsp. sugar

Cook together, stirring constantly in a hot skillet. When almonds turn golden, remove from pan and spread on a piece of tin foil to cool.

Toss salad greens (whatever you like) with 1 can of drained mandarin oranges, several chopped green onions, or scallions and almonds. Toss with dressing and serve immediately.