In a large bowl, combine the romaine, oranges and green onions.
Heat 2 tbsp sugar and almonds in saucepan over medium heat until sugar starts to melt and coats almonds. Stir quickly until coated almonds are slightly brown. Turn onto a plate and cool for 10 minutes.
Combine red wine vinegar, olive oil, 1 tbs sugar, red pepper flakes and black pepper in jar with tight fitting. Shake vigorously until sugar is dissolved.
Before serving, pour salad dressing over lettuce mixture, tossing to coat well. Turn into decorative bowl; sprinkle with sugared almonds.