STRAWBERRY SALAD (cori richards)

SALAD:
1/2 head romaine lettuce or 1 bag spring mix
2 green onions finely sliced
1 basket strawberries sliced
crumbled feta/avocado optional

CANDIED ALMONDS:
1/2 C sliced almonds
3 T sugar
small amount of water

DRESSING:
2 T canola oil
2 T olive oil
2 T sugar
2 T white balsamic vinegar
1/2 t salt
dash pepper
dash tobasco sauce
1 T chopped parsley

FOR ALMONDS:
In a small saucepan over medium-low heat, dissolve sugar with a small amount of water and add almonds. Stir frequently until nuts are coated and golden brown.

FOR DRESSING:
In a blender, mix vinegar, sugar, parsley, salt, pepper and tobasco. Slowly add oils while blending until emulsified. Salt and pepper to taste.