1/2 c. almonds
3 tbsp. sugar
2 c. chopped celery
4 green onions, chopped
2 cans mandarin oranges (drained)
1 lettuce, bite size pieces
1 spinach, bite size pieces

Caramelize almonds. Cook almonds and sugar over low heat, stirring constantly until sugar melts and coats almonds. Pour onto wax paper. Break into small pieces before adding to salad. Toss lettuce and spinach, celery and onion; refrigerate. Just before serving add oranges and almonds. Toss lightly with dressing. 8-10 servings.

DRESSING:

1/2 c. vegetable oil
1/4 c. sugar
1/4 c. red wine vinegar
1 tbsp. parsley + 1/2 tsp. Tabasco sauce
1 tsp. salt and pepper

Combine all ingredients. Mix well. Refrigerate at least 1 hour to blend.