1/2 head lettuce, washed and torn in pieces
1/2 head romaine lettuce
2 stalks celery, chopped
2 green onions, chopped
1/2 cup sliced almonds
1 11-ounce can mandarin oranges
For the dressing:
1/3 cup oil
3 tablespoons sugar
3 tablespoons vinegar
1 tablespoon parsley
1/2 teaspoon salt
Dash of pepper
Dash of red pepper sauce
Garnish: 1/3 cup almonds sauteed in 2 tablespoons sugar to coat but not caramelize
Combine salad ingredients. Mix together ingredients for dressing. Pour over salad and toss gently. Top with sugared almonds.
Yield: 8-12 hearty servings
Source: Lt. Dan Whitacre, Toledo fire department's Station 23