While we wait for the oven to preheat, we wash and dry our lettuce with our salad spinner and tear it into manageable pieces. We place the clean lettuce in a large salad bowl.
We bake the ramen and nuts for about 5 minutes, shake the pan carefully (using a potholder), and continue to bake for another 5-8 minutes. We want the nuts and ramen lightly toasted and fragrant. When done, the cookie sheet is removed from the oven and the foil with the nuts and ramen is lifted to a dinner plate.
We rinse and pat dry our red pepper and scallions. The red pepper is chopped, the scallions trimmed, and the light parts of the scallions are sliced. These are added to the lettuce.
In a 1-cup measuring cup, we combine the vinegar, soy sauce, sugar, a little salt, and some freshly ground black pepper. We stir well to dissolve the sugar.
All of the parts could have been made early in the day, the salad ingredients and dressing refrigerated. When ready to eat, we open and drain the can of mandarin oranges. We add half of them to the salad bowl, giving the remainder of the oranges to our daughter!, and toss the dressing with the salad. The ramen and nuts are sprinkled on top and the salad is served.