Salad:  10 Cups of mixture of lettuce (whichever type you like) and /or fresh spinach torn into bite-size pieces

1 Cup of chopped, fresh parsley

¼ Cup chopped green or sweet onion (like Vidalia)

11 oz. can of Mandarin oranges, drained.   Save juice for dressing.


Dressing:  ¼ Cup salad oil

3 Tbsp. sugar

¾ Tsp. salt

½ Tsp. pepper

3 Tbsp. vinegar

3 drops Tabasco sauce

Juice from Mandarin oranges


Blend well and save.


Almond Garnish:  In small skillet, add:

¼ Cup slivered almonds

2 Tbsp. sugar


Cook over medium heat, stirring constantly until sugar is dissolved and almonds are toasted and coated.  Separate any almonds clustered together.  Put on foil, wax paper (not plastic wrap), or china platter to cool.


Pour saved Mandarin orange juice in hot skillet (used for the garnish) and add dressing mixture, above.  Blend well, cool, and pour dressing over salad, mixing gently.  Top with almond garnish when ready to serve.