1/2 c. sliced almonds or pecan halves
¼ c. white sugar
1 head romaine, torn
1 head leaf lettuce, torn
6 green onions, chopped
1 c. chopped celery
2 cans mandarin oranges, drained
1 Granny Smith apple, cored and chopped
1/2 c. dried cranberries
1/2 c. crumbled feta or blue cheese
4 tbsp. red wine vinegar
4 tbsp. white sugar
1 tsp. salt
Pepper to taste
1/2 c. olive oil
Place the nuts and sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the nuts brown, watching carefully to avoid burning. Remove from heat and allow to cool.
In a large salad bowl, mix the lettuce, green onions, celery, apple, oranges, cranberries, cheese, and cooked nuts.
Whisk together the vinegar, sugar, and salt and pepper in a bowl, and stir in the olive oil. Pour the dressing over the salad, and gently toss to combine.