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