Steps:
- IN A SMALL SUACEPAN OVER LOW HEAT, COOK AND STIR ALMONDS AND SUGAR UNTIL ALMONDS ARE COATED AND LIGHTLY BROWNED, ABOUT 3 MINUTES. SPREAD THE ALMONDS ON FOIL TO COOL; GENTLY BREAK APART. IN LARGE SALAD BOWL, COMBINE ROMAINE, ORANGES, CELERY AND ONIONS. TOP WITH ALMONDS. IN A SMALL JAR WITH LID, COMBINE THE DRESSING INGREDIENTS; SHAKE TO COMBINE WELL. POUR OVER SALAD AND SERVE.
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