Orange-Poppy Seed Salad

• 1 egg white
• 1/4 cup sugar
• 1 cup sliced almonds
• 2 tablespoons butter or margarine
• 1 head Bibb lettuce, torn
• 1 head Green or Red Leaf lettuce, torn
• 1 (11-ounce) can mandarin oranges, drained
• 1 (16-ounce) package strawberries, thinly sliced
• 1 green onion, chopped
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon grated orange rind
• 1 tablespoon fresh orange juice
• 1/2 teaspoon poppy seeds
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Beat egg white at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds.
2. Melt butter in a 9-inch square pan in a 325u0b0 oven. Add almonds to pan, and bake, stirring every 5 minutes, 20 to 25 minutes or until lightly browned and dry. Cool in pan on a wire rack.
3. Toss together Bibb lettuce and next 4 ingredients in a large bowl.
4. Whisk together oil and next 6 ingredients; drizzle half over salad, tossing gently. Sprinkle with sugared almonds, and serve immediately with remaining dressing.

egg, sugar, almonds, butter, bibb lettuce, mandarin oranges, strawberries, green onion, olive oil, red wine vinegar, orange rind, orange juice, poppy seeds, salt, pepper

Taken from www.myrecipes.com/recipe/orange-poppy-seed-salad (may not work)