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

Orange Vinaigrette

3/4 cup olive oil
1/4 cup red wine vinegar
1 Tbs. orange juice
1 tsp. grated orange peel
1/2 tsp. poppy seeds
1/8 tsp. salt
1/8 tsp. pepper

Combine olive oil, vinegar, orange juice, orange peel, poppy seeds, salt and pepper in a bowl and whisk until mixed.