1/2 bunch of Italian parsley leaves only, about 2/3 cup, chopped small (about 1/3 cup chopped)
6 clementine or mandarin oranges peeled, sectioned and then chopped in half
1/3 cup sliced almonds caramelized or not*
1/4 cup light flavored olive oil
2 tablespoon white balsamic vinegar or champagne vinegar
2 tablespoons white sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Combine the oil, vinegar, sugar, salt and pepper in a small jar and shake to combine. In a large bowl, combine the lettuce, parsley and oranges. Drizzle with just enough dressing to lightly coat the lettuce. (I only used about 1/2 of the dressing for the whole salad.) Toss with tongs or large spoons and then top with almonds. Serve immediately. Store any remaining dressing in the refrigerator.