Holiday Green Salad

6 cups torn iceberg lettuce

6 cups torn romaine

3 green onions, thinly sliced

1 celery rib, thinly sliced

1/4 cup cooking oil

1/4 cup vinegar

1/4 cup sugar

1 tbsp. minced fresh parsley

1/2 tsp. hot pepper sauce (Tabasco)

1/4 tsp. salt

1 cup dried cranberries

1/4 cup sliced almond, toasted

In large bowl, combine greens, onion and celery. In small bowl combine all remaining ingredients, except cranberries, and mix well. Pour over salad and toss to coat. Toss with cranberries and almonds. Serve immediately. 10 to 12 servings.