In non-stick skillet, cook almonds and 4 tsp sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break apart and store at room temperature. To make sweet and sour dressing shake the last 7 ingredients together in a tightly covered jar and refrigerate. When salad needed, place lettuce, celery, and onions in a bag or large bowl and add sweet and sour dressing, mix together. Add orange segments, mix. Add almonds, mix.