Mandarin Salad

Mandarin Salad

Rachael Randall

½ cup slivered almonds

3 tablespoons sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 11-ounce can mandarin oranges, drained

Dressing:

½ teaspoon salt

dash of pepper

¼ cup vegetable oil (or canola oil)

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons vinegar

dash of Tabasco sauce

Over medium heat in pan, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool on tin foil and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving add almonds and oranges.  Toss with the dressing.

(You can use any type of lettuce.  Avocados and craisins are good to add.  Tomatoes are not though!)