There are many variations of California salad and dressing. This is the one that our friend Richard uses. He’s quite creative. He’s known for eliminating the mandarin oranges and instead adding dried cranberries, fresh blackberries, and fresh spinach. It is sensational.
2 large heads of romaine lettuce or leaf lettuce
1 package sliced almonds, toasted
1 medium red or purple onion, thinly sliced
2-11 oz. cans mandarin oranges, drained
½ cup white vinegar
½ tsp dry mustard
Dash of paprika
2 eggs, beaten frothy
¾ cup sugar
¾ tsp minced onion
½ tsp salt
½ cup vegetable oil
Dressing: Combine all dressing ingredients except vegetable oil in a saucepan. Bring to a boil. Boil about 1 minute. It will thicken. Remove from heat, add oil and stir. Pour into covered jar and refrigerate.
Salad: Combine torn lettuce, onions and oranges in a large bowl. Cover and refrigerate. Toast almonds in 1 T butter in the oven at 350 or in a skillet. Mix into salad.
Shake dressing well before pouring on the salad. Add dressing a bit at a time and toss as you go to avoid over-dressing the salad.