Ingredients
1/4 cup canola oil2 tablespoons sugar2 tablespoons tarragon vinegar1/2 teaspoon salt1/4 teaspoon hot pepper sauce1/8 teaspoon pepper10 cups torn romaine1 cup (15 ounces) mandarin oranges, drained2 celery ribs, chopped2 green onions, sliced2 tablespoons minced fresh parsley
Preparation
In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.
