1/2 cup sliced almonds
3 Tbsp sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup sliced celery
2 whole green onions, sliced
1 (11 oz) can mandarin oranges
Dressing:
1/2 tsp salt
dash pepper
1/4 cup vegetable oil
1 Tbsp chopped parsley
2 Tbsp sugar
2 Tbsp vinegar
dash of Tabasco sauce
In small pan over medium heat, cook almonds and sugar, stirring constantly until sugar melts and almonds are coated. Watch carefully; they burn easily. Remove onto plate and cool.
Mix lettuces, celery and onion. Just before serving, add oranges and almonds. Toss gently with dressing. Serve immediately and eat the whole shebang! It wilts quickly and leftovers aren’t good.