Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Head lettuce |
| ½ \N | Head romaine lettuce |
| 2 cans | 8oz. mandarin oranges(drain) |
| 2 cups | Sliced celery |
| 2 tablespoons | Minced parsley |
| 4 \N | Green onions sliced |
| 1 cup | Sliced almonds |
| 4 tablespoons | Sugar |
| 1 teaspoon | Salt |
| ¼ cup | Sugar |
| \N \N | Dash of tabasco |
| \N \N | Dash of lemon pepper |
| ¼ cup | Cider vinegar |
| ½ cup | Canola oil |
DRESSING
Wash and tear lettuce into bite size pieces. Combine oranges, celery, parsley and green onion. Chill well. Put sugar into heavy skillet, add almonds and stir constantly over low heat until carmelized. Turn out onto foil - cool and break into small pieces. Dressing: Combine all ingredients and toss with salad just before serving.