DRESSING:

1/2 tsp. salt
2 tbsp. sugar
2 tbsp. red wine vinegar
Pepper
1/4 c. salad oil
Dash of Tabasco
1 tbsp. snipped fresh parsley

ALMONDS:

1/2 c. slivered almonds
2 tbsp. sugar

Cook almonds and sugar in small frying pan over low heat. Stir constantly until sugar is melted and almonds are coated. Cool on oiled foil. Break apart after cooled.

SALAD:

1 (11 oz.) can mandarin oranges, drained
1/2 head iceberg lettuce
1/4 head Romaine lettuce
Celery
Green onion

Pour dressing and almonds immediately before serving.