| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Salads, Fruits |
6 |
Servings |
INGREDIENTS
|
|
-Pam Coombes |
| 1 |
|
Egg white |
| 1/4 |
c |
Sugar |
| 1 |
c |
Sliced almonds |
| 2 |
tb |
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 |
| 3/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Orange juice |
| 1 |
ts |
Grated orange rind |
| 1/2 |
ts |
Poppy seeds |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 20, 1998
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