I was inspired to make this salad after viewing the recipe by CaliforniaJan at food.com. I tweaked the recipe to my liking, and used dry roasted peanuts instead of salted peanuts, but I think you could also use cashew halves or sliced almonds. I also used the mandarin oranges that come in those individual 4 ounce plastic sealed bowls. Plus I added dried cranberries to the salad, but this salad is also good without them.
Mandarin Orange Salad With Peanuts
2 bunches of lettuce (Iceberg, Romaine, or Red Leaf)
1/2 cup salted peanuts, divided (I used dry roasted)
2 (11 oz.) cans mandarin oranges, drained
3/4 cup granulated sugar
6 tablespoons vegetable oil
1 teaspoon dry mustard
1/4 teaspoon salt
6 tablespoons red wine vinegar
2 tablespoons diced white onion, or red onion
2 teaspoons poppy seeds
Additional add ins: dried cranberries (optional)
Tear lettuce into bite-size pieces, and distribute among individual salad bowls.
Drain the individual bowls of mandarin oranges, then equally divide among the salad bowls.
Top each salad bowl, with some of the peanuts.
If desired, top each bowl with some of the dried cranberries.
To make the dressing: In a bowl, jar, or glass measuring cup, add the salad dressing ingredients; stir well with a spoon.
Pour the dressing over the individual salad bowls, and serve.
Yields: 6 - 8 servings
Additional photo of the salad with the dried cranberries.