Mandarin Salad

From the Colorado Cache Cookbook


This is one of my all time favorite salads!

½ cup sliced almonds
3 tablespoons sugar
1 head romaine lettuce
2 whole green onions, chopped
1 (11 ounce) can mandarin oranges, drained

Dressing:
½ teaspoon salt
Dash pepper
¼ cup oil
1 tablespoon chopped parsley
2 tablespoons sugar
2 tablespoons vinegar
Dash of Tabasco sauce



In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix lettuce and onions. Just before serving add almonds and oranges. Toss with dressing.