From the Kitchen of the Santangelo Family
� c. sliced almonds
1 T. plus 1 tsp. sugar
Romaine and iceberg lettuce, torn into bite-size pieces
2 medium stalks celery, chopped (about 1 c.)
2 green onions, thinly sliced (about 2 T.)
1 (11 oz.) can mandarin orange segments, drained
Sweet-Sour Dressing:
� c. vegetable or canola oil
2 T. sugar
2 T. vinegar
1 T. snipped parsley
Dash of pepper
� tsp. salt
Dash of red pepper sauce
Shake all dressing ingredients in tightly covered jar. Refrigerate. Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature. Place lettuce in plastic bag. Add celery and onions. Pour Sweet-Sour Dressing into bag and add orange segments. Close bag tightly and shake until well coated. Add almonds and shake. Serve immediately (will get mushy if sits around after mixed).