In small skillet cook almonds and 3 tablespoons of the sugar over medium heat, stirring frequently until sugar melts and coats nuts. Immediately remove from heat and spread on foil. Set aside to cool.
In large salad bowl combine greens, celery and onions. Cover and chill.
Just before serving, prepare dressing. In medium bowl whisk together olive oil, remaining 2 tablespoons sugar, vinegar, parsley flakes, hot pepper sauce, and salt and pepper to taste until sugar dissolves. Add dressing, oranges and reserved nuts to chilled greens; toss gently.
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