Mandarin Orange And Spinach Salad

• DRESSING
• 1/3 cup oil
• 1/4 cup sugar
• 1/4 cup white vinegar
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce (more or less Tabasco is best for this as it just brings some heat to the party)
• 1 dash black pepper
• SALAD
• 1/2 cup sliced almonds
• 3 tablespoons sugar
• 4 cups torn romaine lettuce
• 4 cups torn spinach leaves (or any combination of lettuces)
• 1 cup sliced celery
• 1 cup sliced green onion
• 1 (11 ounce) can mandarin oranges, drained

1. In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour.
2. In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart.
3. Combine the rest of the salad ingredients.
4. Toss with dressing and top with almonds--I prefer to top the salad, and at the last minute, as opposed to tossing the almonds in the salad to keep the sugar from being "washed off" by the dressing.

dressing, oil, sugar, white vinegar, parsley, salt, hot pepper sauce, black pepper, salad, almonds, sugar, torn romaine lettuce, torn spinach leaves, celery, green onion, mandarin oranges

Taken from www.food.com/recipe/mandarin-orange-and-spinach-salad-382407 (may not work)