1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped parsley
1 teaspoon salt
1/4 teaspoon hot-pepper sauce
Shake all Dressing ingredients in a jar with a tight-fitting lid. Store in refrigerator.
Sugared Almonds
1 cup sliced almonds
1/3 cup sugar
Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted. Scrape into a small metal bowl. cool to room temperature. Break up and store, covered, at room temperature up to 1 month.
Salad
1 large head iceberg lettuce, cored and torn in bite-size pieces (14 cups)
1 large head romaine lettuce, cored and torn in bite-size pieces (14 cups)
2 cups chopped celery
2 cans (11 ounces each) mandarin oranges, drained
1 cup thinly sliced red onion
Just before serving put lettuces in a large bowl. Add celery, oranges onions and almonds. Shake Dressing well, pour over salad and toss to mix and coat.
Makes 20 servings.