In a small skillet cook almonds and 3 tablespoons of the sugar over medium heat, stirring frequently, until sugar melts and coats the nuts. Immediately remove from heat and spread on foil. Set aside to cool.
In a large salad bowl combine romaine, celery and onions. Cover and chill until serving.
For dressing, in a medium bowl whisk together oil, vinegar, parsley, hot sauce, remaining 2 tablespoons sugar, and salt and pepper to taste; continue whisking until sugar dissolves.
Add oranges to nuts to chilled salad; toss gently. Add dressing, toss, and serve.
|Serving Size 1|
|Amount Per Serving|
|Calories 142||Calories from Fat 92|
|% Daily Value*|
|Total Fat 10g||16%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 13g||4%|
|Dietary Fiber 2g||8%|