Orange-Poppy Seed Salad

Ingredients

• 1 cup almonds sliced
• 1 head bibb lettuce 
• 2 tablespoons butter 
• 11 ounce mandarin orange segents drained canned
• 1  egg white 
• 1  green onion chopped
• 0.8 cup olive oil 
• 1 tablespoon orange juice fresh
• 1 teaspoon orange rind grated
• 0.1 teaspoon pepper 
• 0.5 teaspoon poppy seeds 
• 1 head leaf lettuce green red
• 0.3 cup red wine vinegar 
• 0.1 teaspoon salt 
• 16 ounce strawberries thinly sliced
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• hand mixer

Directions

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