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Strawberry/Orange Poppyseed Salad w/ Glazed Almonds Recipe

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This recipe for Strawberry/Orange Poppyseed Salad w/ Glazed Almonds is from Jana's Joy of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Glazed Almonds -
3 T. melted butter
1 egg white
1/4 c. sugar
2 c. sliced almonds
Salad -
1 (9 oz.) pkg. any lettuce you prefer
3 c. baby spinach
1 (11 oz.) can Mandarin Oranges, drained well
20 strawberries, halved
6 green onions, chopped
Dressing -
1/2 c. Sugar
1 1/2 T. poppy seeds
1 tsp. dry mustard
1 tsp. salt
1/3 c. Apple Cider Vinegar
2 tsp. grated onions
1 c. canola oil
Directions:
Directions:
Preheat oven to 325. Mix almond ingredients in large skillet on top of stove over medium heat. Heat and stir well to coat all of the almonds. Pour onto large baking sheet. In preheated oven, bake almond mixture
for 20 minutes, stirring every 5 minutes of so. Remove to wax paper to cool. When cool, break apart. Set aside.
Dressing -
Blend sugar, poppy seeds, mustard and salt with a mixer on low speed.
Add vinegar and onions and beat on medium for 3 minutes. Gradually add oil (while continually beating) until mixture is thick. Pour into jar and refrigerate at least 30 minutes before serving. (Overnight is better).
Salad -
Combine spinach, lettuce, oranges, strawberries and green onions in large bowl. Add almonds. Shake dressing well and pour half over salad. Serve immediately. Refrigerate leftover dressing.
Personal Notes:
Personal Notes:
Best to make glazed almonds and dressing ahead of time (day before).
Store almonds in air tight container.
Delicious Salad!!!!

 

 

 

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