Mix the sugar, salt, and vinegar and whisk until the surgar is dissolved. Whisk
in the parsley and almond extract.
Slowly whisk in the oil until well blended.
Refrigerate until needed.
Wash the lettuce and spin it dry. Tear into pieces and place in salad bowl.
In a non-reactive pan, over low-med heat, melt the 3 Tbsp. of sugar until it liquifies. Add the almonds and stir until they are a light golden brown color. Remove from pan and spread on wax paper or a plate. Allow to cool.
Add oranges to lettuce and toss with vinaigrette. Top the salad with the onions, bell pepper and sugared almonds.