Dressing
1 cup salad oil
2 dashes Tabasco sauce
4 Tbsp. parsley
2 tsp. salt
8 Tbsp. sugar
8 Tbsp. red wine vinegar
2 dashes pepper
Almonds
2 Tbsp. + 2 tsp. sugar
2 Tbsp. butter
½ -2/3 cup slivered almonds
Salad
½ head iceberg lettuce
1 head Romaine, washed torn and chilled
½ - 1 cup chopped celery
¼ cup chopped green onions
1 large can mandarin oranges
croutons (toastettes)
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Combine all dressing ingredients, and shake together. Keep separate until serving.
Place almonds, sugar and butter in a Teflon fry pan over medium high heat stirring until brown. Keep string until dark brown and smooth. Spread out on waxed paper, break up when cool. Store in air tight container.
Place all salad ingredients in large bowl. Top with dressing and almonds. Serve immediately.