½ c. slivered almonds
3 T. sugar
3 romaine hearts, torn (about 18 oz)
6 oz. fresh baby spinach
1 c. celery, chopped
1 qt. fresh strawberries, sliced
1 green onion, chopped
dash of pepper
¼ c. olive oil
1 T. parsley, chopped
2 T. sugar
2 T. vinegar
dash of hot pepper sauce

Over medium heat, cook almonds and sugar. Stir until the almonds are coated, cool before serving. Mix romaine, spinach, celery, strawberries and green onions together in very large bowl. In a separate bowl, mix together pepper, olive oil, parsley, sugar, vinegar and hot pepper sauce. Add almonds and dressing over mixed greens. Toss and serve.

Makes 24 - 1 cup servings.

Nutrition Information: 60 calories; 4 g fat; 15 mg sodium; 0g cholesterol; 6 g carbohydrate; 2 g fiber; and 1 g protein.