Ingredients
1/3 c. sliced almonds
1 Tbls. sugar (see note below)
1 c. mixed greens
5-6 cups romaine lettuce, torn
2 stalks celery, chopped
2 green onions, chopped
11 oz. can mandarin oranges, drained
Dressing
1/4 c. canola oil
2 Tbls. sugar
2 Tbls. red wine vinegar
1 Tbls. snipped fresh parsley (or 1 t. dry)
1/2 t. salt
dash of pepper
dash of Tabasco or Cholula hot sauce
Instructions
Cook almond and 1 Tbls. sugar in Teflon pan over medium-high heat, stirring constantly until almonds are caramelized (about 3-5 minutes) then remove from burner and cool on a plate.
Dressing: Combine oil, 2 tablespoon sugar, vinegar, parsley, salt, pepper and Tabasco; mix well.
Mix lettuce, celery, onions and orange sections. Drizzle with dressing and top with almonds.
NOTE: Serves 6-8. Don't need to sugar almonds if you prefer not to. I sometimes like to toast them instead.