Mix and refrigerate:
1/2 head lettuce, chopped
leaf lettuces, chopped
1 cup chopped celery
1 T. fresh parsley, minced
6 green onions, sliced thin
On the side or top salad with:
3-4 fresh oranges, peeled and cut into chunks
1 1/2 cups sliced or slivered almonds, toasted in a frying pan with 1/4 cup sugar. (Low heat, stir constantly until light brown. Be careful not to burn them.)
Combine dressing in pint jar with lid and shake:
2 T. sugar
1/2 tsp. salt
2 T. wine vinegar
1/2 cup light olive oil
1/4 cup water
1/8 tsp. Tabasco sauce
May also use pineapple chunks and toasted chopped pecans instead of oranges and almonds.
(Adapted from Deborah Nickloy recipe.)