Strawberry and Mandarin Salad

½ cup sliced almonds

3 tablespoons white sugar

⅓ cup vegetable oil

3 tablespoons apple cider vinegar

hot sauce

2 ½ tablespoons white sugar

1 teaspoon salt

1 dash ground black pepper

1 (12 ounce) bag spring mix lettuce

1 (11 ounce) can mandarin oranges, drained

1 cup sliced fresh strawberries

1 cup chopped celery

½ cup chopped red onion

2 teaspoons chopped fresh parsley

Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.

Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.