Knock Your Socks off Mandarin Salad

• 12 teaspoon salt
• 1 dash pepper
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 14 cup vegetable oil
• 1 dash red pepper sauce
• 1 tablespoon snipped parsley
• 14 cup sliced almonds
• 1 tablespoon sugar
• 1 teaspoon sugar
• 14 head lettuce
• 14 head romaine lettuce
• 1 cup chopped celery
• 2 green onions, thinly sliced (with tops)
• 1 (11 ounce) can mandarin oranges, drained (see directions)

1. Shake dressing ingredients in tightly covered jar, refrigerate.
2. Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low heat, stirring constantly until sugar is melted and almonds are coated.
3. Cool, break apart.
4. Store at room temperature.
5. Tear lettuce and romaine into bite-size pieces (about 4 cups).
6. Place greens in a large salad bowl with cover, add celery and onion.
7. Cover and refrigerate.
8. 5 minutes before serving, pour dressing into bowl, add 1 can (11 ounces) mandarin orange segments, drained.
9. Toss until greens and oranges are well coated.
10. Add almonds and toss.
11. To serve immediately: Do not refrigerate dressing or salad.
12. NOTE: As above, cooked white chicken (one pound) can be added to make a main meal, good for a lunchen dish.

salt, pepper, sugar, vinegar, vegetable oil, red pepper, parsley, almonds, sugar, sugar, head lettuce, romaine lettuce, celery, green onions, mandarin oranges

Taken from www.food.com/recipe/knock-your-socks-off-mandarin-salad-336241 (may not work)