Make the sugared almonds first by heating about 1/2 cup slivered almonds under medium heat in about 3 Tbsp sugar, stirring constantly. As soon as they start to tan, remove from heat. Lay out on aluminum foil until cooled.
Assemble salad ingredients in large bowl. In a small bowl, whisk together vinegar, seasonings and oil until blended. Stir in fresh parsley. Add dressing to salad, top with sugared almonds before serving.