Ingredients

•   Tarragon Dressing (see recipe below)
• 10  cups torn mixed salad greens
• 2  11-ounce cans Mandarin orange sections, drained
• 2  cups chopped celery
• 4  green onions, sliced
• 2  tablespoons snipped fresh parsley
• 1/2  cup toasted slivered almonds

Directions

1. Prepare Tarragon Dressing; chill until ready to use in recipe.

2. For salad: In a large salad bowl, combine greens, Mandarin orange sections, celery, onions and parsley.

3. Pour enough of the dressing over the salad to coat; toss gently. Sprinkle the toasted almonds over the top. Serve immediately. Makes 8 servings.

Tarragon Dressing: In a jar with a screw top, combine 1/4 cup salad oil, 1/4 cup tarragon white wine vinegar or white wine vinegar, 2 tablespoons sugar, 1/4 teaspoon salt, 1/8 teaspoon bottled hot pepper sauce and a dash ground black pepper. Cover and shake. Chill in the refrigerator till serving time.