Ingredients:
2 tbsp minced parsley
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 small garlic clove, minced
¼ tsp sugar
¼ tsp salt
¼ tsp freshly ground black pepper
8 cups torn romaine lettuce
3 celery stalks, sliced
8 scallions, sliced
One 11-ounce can mandarin oranges, drained
2 tbsp sliced almonds, toasted*

Instructions:
1. In a small jar with a tight-fitting lid or in a small bowl, combine the parsley, vinegar, oil, garlic, sugar, salt, pepper and 1 tablespoon water; cover and shake well or whisk until blended.

2. In a large bowl, combine the lettuce, celery and scallions. Add the dressing; toss to coat. Serve, topped with orange sections and almonds.

*To toast the almonds, place a small nonstick skillet over medium heat. Add the almonds and cook, stirring constantly, until lightly browned, 2-3 minutes.