Tarragon Orange Salad

Dressing

 * 4 tablespoons sugar
 * 2 teaspoons sugar
 * 1 dash tabasco sauce
 * ½ teaspoon Dijon-style mustard
 * 1 teaspoon dried tarragon
 * 2 egg yolks
 * 1 dash black pepper
 * ⅔ cup tarragon vinegar
 * ¾ cup canola oil
 * ¾ cup olive oil

Salad

 * 1 head romaine lettuce, washed and dried
 * 2 green onions, sliced
 * ¼ cup almonds, slivered or flaked, toasted
 * 1 (11 ounce) can mandarin oranges in juice, drained

Dressing

 * 1) First, make salad dressing; you can do this in advance.
 * 2) Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
 * 3) With machine running, gradually add vinegar.
 * 4) Then, with machine still running, add oils in a thin stream.
 * 5) Process until well blended and creamy; taste and add salt if desired.
 * 6) Keep refrigerated.
 * 7) Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.

Salad

 * 1) To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
 * 2) Toast almonds (i prefer flaked) and set aside until cool.
 * 3) Drain oranges well and place half in with lettuce and onions.
 * 4) Toss well with dressing (about ⅓ of the salad dressing recipe, or to your taste).
 * 5) Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
 * 6) Leftover dressing keeps well in the fridge for about a week.