Ingredients:
Candied Walnuts
 | 1 Egg White |
| 1/4 Cup Sugar |
| 1 Cup Chopped Walnuts |
| 2 Tbs. Melted Butter or Margarine |
| 1/2 Cup thinly sliced Red Onion |
Dorothy Lynch Dressing
| 1 Cup Sugar |
| 1 Can Tomato Soup |
| 1 Tsp. Pepper |
| 1 Tsp. Prepared Mustard |
| 1 Cup Oil |
| 1/2 Cup Vinegar |
| 1 Tsp. Salt |
| 1/2 Tsp. Garlic Powder |
| 1 Tbs. Celery Seed |
Salad
| 3/4 Lb. Mixed Greens |
| 1/2 Cup Red Onion, thinly sliced |
Prepares 16 Servings
Preparation time: Unknown
Bake time: 20 Minutes
Candied Walnuts
| Beat room temperature egg white until foamy. |
| Gradually add sugar, 1 Tbs. at a time, beating until stiff peaks form. |
| Fold in walnuts. |
| Pour butter into a 9" square baking pan; spread coated walnuts in pan over butter. |
| Bake at 325 F for 20-25 min, stirring every 5 min. |
| Set aside to cool completely. |
Dorothy Lynch Dressing
| Combine all ingredients except oil. |
| Whisk mixture as you slowly drizzle in the oil. |
| Store in refrigerator until ready to serve. |
Salad Assembly
| Wash and drain greens, place in a large salad bowl. |
| Pour dressing over salad, and gently toss. |
| Plate individual servings, and top with candied walnuts. |