Elaine's Mandarin Salad

Mandarin oranges add a sweet tang to this lettuce salad, and almonds and celery add crunch. The vinegar-and-oil dressing has a hint of hot pepper sauce. The salad can be assembled ahead of time, and finished at the last minute.

INGREDIENTS:

 Dressing:

1/4 cup salad oil

2 Tbsp sugar

 2 Tbsp vinegar

1 Tbsp snipped parsley

 1/2 tsp salt

 Dash pepper

 Dash bottled red pepper sauce

 Salad:

 1/4 cup sliced almonds

 4 tsp. sugar

 1/4 head lettuce (iceburg is my choice)

 1/4 head romaine

 1 cup chopped celery

 2 green onions with tops, thinly sliced

 1 can (11 oz) mandarin orange segments

METHOD:

Shake dressing ingredients in a tightly covered jar; refrigerate. Cook almonds and remaining sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool on foil and break apart. Store almonds at room temperature. Tear lettuce and romaine into bite-size pieces (about 4 cups.) Place greens in a plastic bag, add celery and onion. Fasten bag and refrigerate. Five minute before serving, pour dressing into bag, add drained mandarin orange segments. Fasten bag and shake gently until greens and oranges are well coated. Add almonds and shake. Turn into salad bowl. Serve immediately.