Orange and Romaine Salad


¼ cup sliced almonds

1 T plus 1 t sugar

¼ – ½ head iceberg lettuce

¼ – ½ head romaine lettuce

3 stalks celery, cut up

1 bunch green onions, sliced

1 15-ounce can mandarin oranges, drained



¼ cup vegetable oil

2 T sugar

2 T vinegar

1 T parsley

½ t salt

Dash of pepper

Hot sauce


Cook almonds and sugar in small saucepan. Cook and stir until sugar sticks (will turn from crystal to glaze). Watch carefully! Spread out on dinner plate to cool, then keep at room temperature.

Combine dressing ingredients and toss with salad just before serving. Sprinkle almonds on top.