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| 1/4 Tasse | Almonds sliced |
| 1 Esslöffel | On; sugar |
| 1 Teelöffel | sugar |
| 1/4 | Head lettuce; torn in bite-size pieces |
| 1/4 Bund | Romaine lettuce; torn in bite-size pieces |
| 2 mittel | Celery Stalks chopped |
| 2 | Green onions with tops; thinly sliced |
| 11 x ca. 30 g | Mandarin oranges; drained |
| 1/4 Tasse | vegetable oil |
| 2 Esslöffel | Ons; sugar |
| 2 Esslöffel | Ons; vinegar |
| 1 Esslöffel | On; chopped parsley |
| 1/2 Teelöffel | salt |
| 1 Prise | pepper |
| 1 Prise | tabasco sauce |
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Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature.
To Make Sweet And Sour Dressing: Shake all ingredients in tightly covered jar; refrigerate.
Place lettuce and romaine in plastic bag; add celery and onions. Pour Sweet-And-Sour into bag; add orange segments. Close bag tightly and shake until salad greens are well coated. Add almonds and shake.
Per serving (excluding unknown items): 243 Calories; 19g Fat (66% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 284mg Sodium
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