Servings and Ingredients
|⅓ c. sliced almonds|
|5 tbsp. sugar, divided|
|½ tsp. salt|
|¼ c. vegetable oil|
|1 tbsp. chopped parsley|
|2 tbsp. vinegar|
|½ head(s) iceberg lettuce, chopped|
|½ head(s) Romaine lettuce, chopped|
|1 c. chopped celery|
|2 medium green onions, chopped|
|1 (11 oz) can mandarin oranges, drained|
- In small pan over medium heat, cook almonds and 3 tablespoons sugar, stirring constantly, until almonds are coated and sugar dissolved. Watch closely as mixture burns easily. Cool. Store in airtight container.
- To make dressing, whisk together salt, pepper, oil, parsley, 2 tablespoons sugar, vinegar and Tabasco. Refrigerate.
- Toss together iceberg lettuce, Romaine lettuce and celery. Refrigerate.
- Just before serving, add almonds and oranges to lettuce mixture. Toss with dressing.