3 bunches Romaine
1 bunch green onions and tops, sliced thinly
2 cans mandarin oranges, drained
1 c. slivered almonds, glazed

Over medium heat, add 2 tablespoons sugar over 1 cup slivered almonds. Cook until coated and golden, stirring constantly. Spread on foil or cookie sheet to cool. 6 to 8 servings.

DRESSING:

1/4 c. oil
2 tbsp. white wine vinegar
1/2 tsp. salt
1 1/2 tbsp. sugar
Tabasco
Dash pepper

Shake well in jar and pour over salad and toss slightly.