DRESSING:

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

In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour. In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart.

SALAD:

1/2 c. sliced almonds
3 tbsp. sugar
4 c. torn Romaine lettuce
4 c. torn spinach leaves (or any combination of lettuces)
1 c. sliced celery
1 c. sliced green onion
1 (11 oz.) can mandarin oranges, drained