Salad With Orange Vinaigrette and Glazed Almonds |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My favorite! Found the recipe in Southern Living years ago. I've given the directions as written but I usually cook the almonds quite a bit longer, until they are a nice golden brown. Make the almonds first so they have time to cool. Ingredients:
1 egg white |
1/4 cup sugar |
1 cup sliced almonds |
2 tablespoons butter, melted |
1/3 cup olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon fresh grated orange rind |
1 1/2 teaspoons fresh orange juice |
1/4 teaspoon poppy seed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
8 cups mixed salad greens |
1 (11 ounce) can mandarin oranges, drained |
1 green onion, sliced |
Directions:
1. GLAZED ALMONDS:Beat egg white at high speed with an electric mixer until foamy; gradually add sugar, beating until stiff peaks form.
2. Fold in almonds.
3. In an 8-in baking dish, combine melted butter and almonds, stir to coat.
4. Bake at 325 degrees for 20 minutes, stirring every 5 minutes.
5. Cool; yield 1 cup.
6. ORANGE VINAIGRETTE: Combine olive oil, red wine vinegar, orange rind, orange juice, poppy seeds, salt and pepper; yield 1/2 cup.
7. Combine salad greens, mandarin oranges and green onion.
8. Drizzle with Orange Vinaigrette and sprinkle with Glazed Almonds.
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