Sugared almond salad w/orange vinaigrette
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
-Pam Coombes | ||
1 | Egg white | |
¼ | cup | Sugar |
1 | cup | Sliced almonds |
2 | tablespoons | Butter, melted |
1 | Head Bibb lettuce, torn into | |
Bite-size pieces | ||
1 | Heat leaf lettuce, torn into | |
Bite-size pieces | ||
1 | 11oz can Mandarin oranges, | |
Drained | ||
10 | Fresh strawberries, thinly | |
Sliced | ||
1 | Green onion, chopped | |
¾ | cup | Olive oil |
¼ | cup | Red wine vinegar |
1 | tablespoon | Orange juice |
1 | teaspoon | Grated orange rind |
½ | teaspoon | Poppy seeds |
⅛ | teaspoon | Salt |
⅛ | teaspoon | Pepper |
Directions
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add sugar, 1T at a time, beating until stiff peaks form. Fold in almonds. Pour buter into a 9-inch square baking pan. Spread coated almonds in pan over butter. Bake at 325F for 20-25 minutes, or until almonds are dry, stirring every 5 minutes. Set aside to let almonds cool completely. Combine lettuce, oranges, stawberries, and green onion; toss gentlyj. combine olive oil and remaining ingredients; beat with a wire whish until blended.
Pour over salad, tossing gently. Arrange salad on individual salad plates. Sprinkle each with sugared almonds. Nancy Crowley-Beaver Bites
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