"Gail's" Salad

I call this Gail's Salad as the woman who first introduced my mother to the recipe was named Gail. I'm not sure if she created it herself or if she found it elsewhere. Regardless, this salad pairs quite well with prime rib and baked potatoes.

For the Salad:
Mixture of Romain and red leaf lettuces
1/2 cup green onions
1 small can of Mandarin oranges, drained
1/2 cup slivered almonds
3 Tablespoons sugar

For the Dressing:
1 teaspoon salt
1 Tablespoon dried parsley
2 Tablespoons white vinegar
1 teaspoon black pepper
2 Tablespoon sugar
1/4 cup vegetable oil

Directions:

• Mix all dressing ingredients well and set in fridge to chill for a bit.
• In a non-stick pan if you have one, heat slivered almonds and sugar over low to medium-low heat, stirring constantly until they are nicely coated. Spread out over wax paper to cool.
• In a large bowl, combine cooled sugar almonds with lettuce, green onions, and Mandarin oranges. 
• Shake dressing well and toss with salad just before serving.