DRESSING: Mix dressing ingredients together and shake in jar, cover, refrigerate.
SALAD: Cook almonds in sugar over low heat, (I use frying pan) stirring constantly until sugar is melted and nuts are coated. Cool on wax paper, break apart, and store at room temperature. (Dressing and nus can be done ahead - like night before)
Shortly before serving, tear lettuce and romaine into bite sized pieces (about 4 cups).
Place greens in plastic bag with celery and onion.
Shake and store in refrigerator.
When ready to serve, add 1 can mandarin oranges, nuts and dressing.
Shake in bag to coat evenly.
(This wilts quickly after adding dressing so sometimes I let people add their own)