Almond Salad

Leafy lettuce like romaine or spinach leaves
Celery or cucumber
Thinly sliced scallion or red onion
Mandarin oranges

DRESSING:
1/2 cup vegetable oil
3 Tablespoons red wine or cider vinegar
3 Tablespoons sugar
dash of salt and pepper
1 Tablespoon chopped fresh parsley
7 or more drops of Tabasco or dash cayenne

CROUTONS:
1 cup sliced almonds
1/4 cup butter
1/3 cup sugar

In saucepan bring butter and sugar to boil. Let simmer until mixture starts to turn light brown. Once it starts to turn, remove quickly, as it turns dark very fast. Add almonds to pan and coat with sugar mixture. Turn onto foil to cool.

To serve, toss greens and vegetables with dressing, add oranges, onions and cuoutons and enjoy.