This is from Pillsbury's Classic Cookbooks series, published in 1991, entitlted "Sensational Salads." It's great for a ladies' luncheon or afternoon tea.

MANDARIN ORANGE SALAD

DRESSING:
1/3 cup oil
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
Dash of pepper
SALAD:
1/2 cup slivered allmonds
3 tablespoons sugar
***
4 cups torn lettuce
4 cups torn spinach leaves
1 cup sliced celery
1/2 cup sliced green onions
1 (11-oz.) can mandarin orange segments, drained

In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour to blend flavors.

In a heavy skillet, cook almonds and sugar over medium-low heat until sugar melts and coats almonds, stirring frequently. Pour onto foil; cool. Break sugar-coated almonds apart if necessary.

In large bowl, combine remaining salad ingredients except orange segments. Add almonds and orange setments; toss gently.

Pour dressing over salad; toss to combine.

Makes 10 (one-cup) servings