Almond Orange Garden Salad

• 1 c. vegetable oil
• 1/4 c. white wine vinegar
• 1/4 c. sugar
• 1 tsp. salt
• 1 c. almonds sliced
• 1/4 c. sugar
• 1/2 head iceberg lettuce
• 1/2 head Romaine lettuce
• 1 tsp. freshly ground black pepper
• 1 Tbsp. fresh parsley chopped
• 6 green onions chopped
• 2 11 oz. cans mandarin oranges drained

1. To make dressing: Combine first 4 ingredients in a jar and shake.
2. Combine almonds and sugar in skillet; cook over medium heat stirring until almonds are browned. Transfer to foil to cool. Tear lettuce into bite size pieces, place in salad bowl; add onions and oranges.
3. Pour on dressing; add pepper and toss. Top salad with almonds and parsley.
4. You will not need all of the dressing, use a little at a time.
5. This can be made a day ahead; but do not add dressing mix, almonds and parsley until ready to serve. Almonds will keep in zip lock bag 3 to 4 days.

vegetable oil, white wine vinegar, sugar, salt, almonds, sugar, head romaine lettuce, freshly ground black pepper, parsley, green onions, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51563 (may not work)