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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 egg white |
1/4 cup sugar |
1 cup sliced almonds |
2 tablespoons butter or margarine |
1 head bibb lettuce, torn |
1 head green or red leaf lettuce, torn |
1 (11-ounce) can mandarin oranges, drained |
1 (16-ounce) package strawberries, thinly sliced |
1 green onion, chopped |
3/4 cup olive oil |
1/4 cup red wine vinegar |
1 teaspoon grated orange rind |
1 tablespoon fresh orange juice |
1/2 teaspoon poppy seeds |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Beat egg white at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds.
2. Melt butter in a 9-inch square pan in a 325° oven. Add almonds to pan, and bake, stirring every 5 minutes, 20 to 25 minutes or until lightly browned and dry. Cool in pan on a wire rack.
3. Toss together Bibb lettuce and next 4 ingredients in a large bowl.
4. Whisk together oil and next 6 ingredients; drizzle half over salad, tossing gently. Sprinkle with sugared almonds, and serve immediately with remaining dressing.
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