1 c. sliced almonds
1/2 head iceberg lettuce
1 avocado (optional)
4 green onions (chopped)
2 (11 oz.) cans mandarin oranges (drained)
6 tbsp. sugar
1/2 head Romaine lettuce
1 c. chopped celery

DRESSING:

1/2 c. vegetable oil
4 tbsp. sugar
Dash of Tabasco
4 tbsp. vinegar
2 tbsp. parsley (chopped)
Salt and pepper to taste

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Cool and store in an airtight container.

Mix all dressing ingredients together and chill.

Mix lettuce, celery and onions. Just before serving add oranges, avocados and almonds. Toss with dressing.