½ teaspoon salt
Dash of pepper
¼ cup Colwell mandarin olive oil
1 tablespoon chopped fresh parsley
2 tablespoons sugar
2 tablespoons Colwell balsamic vinegar
½ cup sliced almonds
3 tablespoons sugar
½ head iceberg lettuce, torn into pieces
½ head romaine lettuce, torn into pieces
1 cup chopped celery
2 whole green onions, chopped
3 fresh mandarins, peeled, sectioned
Mix all of the dressing ingredients and chill.
In a small pan over medium heat, cook the almonds and sugar, stirring constantly until the almonds are coated and the sugar has dissolved. Watch carefully- the almonds will burn easily. Cool, and store in an airtight container until ready to use.
Combine the lettuce, celery and green onions. Just before serving, add the almonds and oranges and toss with the dressing.