Sweet and Crunchy Garden Salad

• 1 cup sliced or slivered almonds
• 1/2 cup sugar
• 1 head iceberg lettuce, rinsed
• 1 head romaine lettuce, rinsed
• 1 cup vegetable oil
• 1/4 cup red wine vinegar
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• Dash of black pepper
• Dash of cayenne
• 3 green onion (scallion) tops, thinly sliced
• 1 22-ounce can mandarin oranges, drained and chilled

1. Mix the almonds with 1/4 cup of the sugar in a medium saucepan.
2. Cook over medium heat, stirring as the sugar melts and the almonds brown.
3. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot.
4. When completely cooled, break the candied almonds into tiny pieces.
5. Tear the iceberg and romaine lettuce into pieces and wash well.
6. Dry the greens thoroughly and transfer them to a salad bowl.
7. Cover and refrigerate if not serving immediately.
8. Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper, and cayenne in a bowl, and mix well.
9. Chill covered, in the refrigerator, until ready to serve.
10. Combine the lettuce, sliced green onions, candied almonds, and orange segments in a large salad bowl.
11. Just before serving, toss the salad with enough dressing to coat the greens.
12. Draining and chilling the mandarin oranges in advance will keep them from breaking apart when you toss the salad.
13. Seeing is believing!
14. This salad is consumed rapidly even by self-professed salad haters!

almonds, sugar, romaine lettuce, vegetable oil, red wine vinegar, parsley, salt, black pepper, cayenne, green onion, mandarin oranges

Taken from www.epicurious.com/recipes/food/views/sweet-and-crunchy-garden-salad-389037 (may not work)