Mandarin Orange and Green Salad

The ladies at our old church always made this for dinners. When I asked for the recipe, they gave it to me on an old recipe card, written in beautiful cursive script. When reading it, I thought the mix of ingredients sounded odd, but it is absolutely delcious. It's a wonderful green salad that is wonderful for company. It's also good as a main course with a chicken breast on top. Very adaptable - you can add other fruit, too. Strawberries and blueberries.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup  sliced almonds
• 2  tablespoons sugar
• 1⁄2 head iceberg lettuce
• 1⁄2 head romaine lettuce
• 1  cup celery, chopped
• 2  whole green onions, chopped
• 1 (11 ounce) can mandarin oranges, drained

• Dressing

• 1⁄2 teaspoon salt
• 1  dash black pepper
• 1⁄4 cup canola oil
• 1  tablespoon  chopped parsley
• 2  tablespoons sugar
• 2  tablespoons red wine vinegar
• 3 -4  dashes Tabasco sauce

Directions

1. In small pan over medium-low heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. Watch carefully as they burn easily.
2. Cool and stir in airtight container.
3. Mix dressing ingredients and chill.
4. Mix lettuces, celery and green onion in large salad bowl.
5. Just before serving, add almonds and oranges, and toss with dressing.