In a small saucepan over medium heat, cook and stir almonds and sugar until almonds are coated and lightly browned, about 4 minutes. Spread the almonds on foil to cool. Gently bread apart when cool.In a large salad bowl, combine romaine, oranges, celery and onions. Top with almonds. In a jar with a tight fitting lid, combine the dressing ingredients; shake well.Pour over salad and toss.
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