Recipe adapted from Taste of Home magazine
4 tbls Sugar, divided
1/2 cup slivered or sliced Almonds
1/4 cup Vegetable Oil
2 tbls Vinegar
1 tbls minced fresh Parsley
1/2 tsp Salt
1/8 tsp Pepper
1/8 tsp Tabasco
1 bunch Red Leaf Lettuce, torn
1 11-ounce can Mandarin Oranges, drained
1 small Purple Onion, sliced
In a small skillet, melt 3 Tbls sugar over low heat. Add almonds; stir until coated. Cool, break into small pieces and set aside.
In a jar with a tight-fitting lid, combine oil, vinegar, parsley, salt, pepper, Tabasco and remaining sugar; shake well. Refrigerate.
Just before serving, combine lettuce, oranges, onion and almonds in a large salad bow. Shake dressing; pour over salad and toss.