Mandarin Orange - Almond - Lettuce Salad

Easy and delicious. Make the dressing before Shabbos so you can measure out each ingredient and don't have to worry about getting the right measurements on Shabbos. The original recipe calls for pulverizing an onion with the dressing, but I'd rather not pull out my food processor just to make a salad dressing! So I just cut a chunk of onion and left it to marinate and flavor the salad dressing overnight. I also opened the can of mandarin oranges before Shabbos, drained it, and stored it with the salad dressing. Not only did this marinate the orange segments, enhancing the flavor, it staved off any problems that come with opening cans on Shabbos.

Here's the recipe:

Dressing
1 chunk or slice of onion
1/4 c. sugar
1 tsp. ground mustard
1/3 c. vinegar
1/2 tsp. salt
3/4 c. oil
dash pepper
dash garlic

Mix in air-tight container and shake until smooth and fully mixed. If making for Shabbos, open the can of mandarin oranges and store with the dressing.

Salad
1 head of Romaine lettuce or Iceberg lettuce (I prefer Iceberg) washed, dried and checked
1 can mandarin oranges
1 cup candied or toasted almonds (I used toasted - you can buy pre-toasted ones at Trader Joes, or you can candy your own using the recipe in this previous post. Making them was slightly disastrous, however, so I do not plan on attempting it again soon.)

To assemble salad, mix lettuce with almonds and oranges, and toss with dressing to taste. Try with half of the dressing, taste, and see if it needs more. Nothing is worse than a too-heavily dressed salad, but you want to make sure you have enough flavor.