Mandarin Orange Salad

Sastojci

1/4 cup slivered almonds

1 Tablespoon plus 1 tea- spoon sugar

1/2 head of Romaine torn into bite size pieces

1/2 head of iceberg torn into bite size pieces

1 cup chopped celery

2 green onions (with tops), thinly sliced (about 2

T.)

I small can mandarin or- anges, drained

Dressing

1/4 cup vegetable oil

2 T. sugar

2 T cider or raspberry vinegar

1 T. fresh chopped parsley or 1 tsp. dried

1/2 tsp. salt

1/2 tsp. pepper

Dash of red pepper sauce

Upute

Salad • Combine almonds and sugar. Stir over low heat until nuts caramelize. Cool and break.

• Combine, lettuce, celery, and on- ions in a bag and close tightly. Can be refrigerated up to 24 hours.

Dressing • Mix dressing ingredients together. Shake ingredients in tightly cov- ered jar; refrigerate.

• Add oranges and almonds and toss salad with dressing just before serv-

ing.