Company Salad with Sugared Almonds
(Diana Horton)

Note:  Check to see if your store sells sugared almonds; if so, you'll save yourself a step.

2 tablespoons white granulated sugar
1/2 cup sliced almonds
5-oz. package spring mix salad greens
6 cups torn romaine
11-oz. can mandarin oranges, drained
2 stalks celery, thinly sliced
1 small red onion, diced
2 green onions, thinly sliced

Dressing:
3 tablespoons canola oil
2 tablespoons cider vinegar
5 teaspoons white granulated sugar
1 tablespoon fresh parsley, minced
1/4 teaspoon salt

In a small skillet, cook and stir 2 tablespoons of sugar over medium-low heat until melted.  Stir in almonds and cook for 1 minute or until lightly browned.  Spread onto foil, coated with a light spray of nonstick cooking spray.  Set aside.  In a large mixing bowl, combine the mixed greens, romaine, oranges, celery, and onions.  Make the dressing by whisking together in a small bowl, the oil, cider vinegar, sugar, parsley, and salt.  Make sure the sugar is dissolved.  Drizzle dressing over salad, add almonds, and toss to coat.  Serve immediately.