Ingredients
1/2 cup vegetable oil1/3 cup sugar1/3 cup white vinegar2 tablespoons minced fresh parsley3/4 teaspoon saltSALAD:3/4 cup slivered almonds4-1/2 teaspoons sugar7 cups torn romaine7 cups chopped fresh spinach1-1/2 cups sliced celery1-1/2 cups sliced green onion3 cans (11 ounces each) mandarin oranges, drained
Preparation
In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely.
In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.
