Mandarin Almond Salad

In a large bowl, combine the romaine lettuce, oranges and green onions.

Heat 2 tablespoons sugar with the almonds in saucepan over medium heat.

Cook and stir while sugar starts to melt and coat almonds.

Stir constantly until almonds are light brown.

Turn onto a plate, and cool for 10 minutes.

Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid.

Shake vigorously until sugar is dissolved.

Before serving, toss lettuce with salad dressing until coated.

Transfer to a decorative serving bowl, and sprinkle with sugared almonds.