DRESSING:

1/3 c. salad oil
4 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. white vinegar
6 drops hot pepper sauce

SALAD:

1 pkg. slivered almonds
4 tbsp. sugar
1 pkg. fresh spinach
1 head Romaine lettuce
3/4 c. chopped parsley
1 (16 oz.) can mandarin orange segments
4 tbsp. sliced green onions
1 head red leaf lettuce

Combine all dressing ingredients in a tightly covered jar; shake well to mix. Refrigerate. In 8" skillet combine almonds and sugar until melted and almonds are coated and lightly browned, 5 to 8 minutes. Spread on waxed paper; cool completely. Just before serving in large bowl toss greens, parsley, orange segments and onions. Add almonds and dressing. Toss to coat.