Ingredients:
 | 1 egg white |
| 1/4 cup sugar |
| 1 cup sliced almonds |
| 2 Tbs melted butter or margarine |
| 1 head iceberg lettuce, & 1 head romaine, torn into bite size pieces |
| 1 (11 Oz) can mandarin oranges, drained |
| 10 thinly sliced fresh strawberries |
| 1 chopped green onion |
| 1/2 Lb bacon, fried crisp & drained |
Vinaigrette Ingredients
| 3/4 cup Olive oil |
| 1/4 cup red wine vinegar |
| 1 Tbs orange juice |
| 1 Tbs grated orange rind |
| 1/2 Tsp poppy seeds |
| Salt & pepper to taste |
Prepares 6 Servings
Preparation time: A long time!
Cook time: 20-25 minutes
| Beat egg white (room temp) until foamy. Gradually add sugar, (1 Tbs at a time), beating until stiff peaks form. |
| Fold in almonds. |
| Pour butter into a 9" square baking pan. |
| Spread coated almonds in pan over butter. |
| Bake at 325degrees for 20-25 minutes, stirring every 5 minutes. |
| Set aside & let almonds cool completely. |
| Combine lettuce, oranges, strawberries, onion, and bacon, tossing gently. |
| Combine Vinaigrette ingredients, beating with a wire whisk until blended. |
| Pour dressing over sald, tossing gently, and serve on individual plates. |
| Sprinkle almonds on plated salad. |