Mandarin Salad with Candied Almonds

The Dressing:

1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup white distilled vinegar
1 tablespoon chopped flat leaf parsley
1/2 teaspoon kosher or sea salt
1/2 teaspoon Tabasco brand sauce
Freshly ground black pepper to taste

Candied Almonds:

1/2 cup slivered blanched almonds
3 tablespoons granulated sugar

Salad:

1 (10-ounce) package Romaine salad mix
1 (10-ounce) package fresh baby spinach
1 cup chopped celery
1/2 cup sliced green onions
1 (15-ounce) can mandarin oranges, drained

For the Dressing: Combine all ingredients in container of electric blender. Blend for one to two minutes until well blended.

For the Candied Almonds: In a heavy, nonstick skillet melt the sugar around the almonds, stirring constantly.

Remove from heat immediately and quickly spread onto foil-covered surface to cool. Break apart, if necessary.

For the Salad: Mix all salad ingredients in large serving bowl.

Add the candied almonds, mandarin oranges and the dressing.

Toss to coat well and serve immediately.  Makes 6 servings.