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Mandarin Almond Salad

Dressing
1/3 cup vegetable oil (can substitute canola or olive)
¼ cup cider vinegar
1 tablespoon white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch crushed red pepper flakes

¼ cup white sugar
½ cup sliced almonds

5 cups lettuce (any type or a mix), rinsed, dried and torn
5 green onions, thinly sliced
2 tomatoes, chopped (optional)
2 (11 ounce) cans mandarin oranges, drained

Combine ingredients for dressing, cover and shake well. Refrigerate until use.

In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve.

When ready to serve, toss together the lettuce, green onion, tomato, oranges and almonds. Add dressing to taste. Serve immediately.

Makes 6 servings