DRESSING:
1 tbs. Sugar
1/2 tsp. Tarragon, dried
1/3 c. vegetable oil
1/8 tsp. Tabasco sauce
¼ c. White Vinegar
1 Egg yolk

Shaking constantly, toast almonds in skillet
over low heat until golden brown
(about 5 minutes).
Wash and dry lettuce.
Tear into bite size pieces.
Place with green onions and mandarin oranges
in large salad bowl.

Dressing:
Combine all ingredients but egg and vinegar.
Add in thin stream and process
till well blended. Serves 6.
MAKES : 1 cup dressing.
Just before serving, toss well.
Leftover dressing keeps up to 1 week in fridge.