from: Paula Kafer
Ingredients
Salad
½ cup sliced almonds
3 tablespoons sugar
½ head iceberg lettuce
½ head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
1 11-oz can mandarin oranges, drained
Dressing
½ tsp salt
dash of pepper
¼ cup vegetable oil
1 tablespoon chapped parsley
2 tablespoons sugar
2 tablespoons vinegar
dash of Tabasco
Directions
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in an airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving add almonds and oranges. Toss with the dressing.