Sugared Almond Salad with Orange Vinaigrette
1 egg white, at
room temperature
1/4 cup sugar
1 cup sliced almonds
2 Tbs. melted butter or margarine
|
1 head Bibb Lettuce,
torn into bite-size pieces
1 (11oz.) can mandarin oranges, drained
10 fresh strawberries, thinly sliced
1 green onion, chopped |
Beat egg white at high speed in a mixing bowl until foamy. Add
sugar 1 Tbs. at a time, beating constantly until stiff peaks form.
Fold in almonds. Pour butter into a 9x9 inch baking pan. Spread
coated almonds in the pan. Bake at 325 degrees for 20 to 25 minutes
or until almonds are dry, stirring every 5 minutes. Set aside
to cool completely.
Combine lettuce, mandarin oranges, strawberries and green onion
in a large bowl and toss gently. Pour Orange Vinaigrette over
salad and toss gently.
Arrange salad on individual salad plates. Sprinkle each salad
with sugared almonds.
Yield: 6 servings
