1/4 cup slivered almonds
1 tablespoon plus 1 teaspoon sugar
1 head red leaf lettuce, torn
1/2 head iceberg lettuce, torn
1 cup sliced celery
2 green onions, sliced
1 (11-ounce) can mandarin oranges, drained
1/2 teaspoon salt
Dash of pepper
2 tablespoons sugar
2 tablespoons vinegar
1/4 cup vegetable oil
Few dashes of Tabasco
1 tablespoon chopped parsley
Cook almonds and sugar over low heat, stirring constantly,
until almonds are glazed. Cool and break apart. Tear salad greens
into bite-size pieces. Add celery and onions. When ready to serve
add oranges and shakened dressing. Toss coating well. Top with
Dressing: Mix all ingredients in a jar. Shake well and
refrigerate until ready to serve. Shake again before serving.
Yield: 6 servings.
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