Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature.
Place lettuce and romaine in plastic bag; add celery and onion. Pour Dressing into bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake. 4 to 6 servings.