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
teaspoon Salt
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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