For the Salad:
1/4 cup slivered almonds
1/4 cup sugar
1 cup chopped celery
1 cup sliced strawberries
Sliced red onion, to suit
Torn iceberg and romaine lettuce
For the Dressing:
1/2 cup oil
2 tablespoons vinegar
2 tablespoons sugar
1/2 teaspoon salt
Chopped parsley, to taste
Over low heat caramelize almonds in cup sugar until almonds are well-coated. Toss iceberg and romaine in salad bowl with celery, strawberries, onions, and almonds.
To make dressing: Combine and mix thoroughly all ingredients.
Toss salad and dressing.