Strawberry Orange Salad with Glazed Almonds Recipe

Serves 8 to 12

Almonds
2 tablespoons butter, melted
1 egg white
¼ cup sugar
1 cup sliced almonds

Dressing
¾ cup sugar
1½ tablespoons poppy seeds
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup cider vinegar
1½ teaspoons onion juice or 2 teaspoons grated onion
1 cup canola oil

Salad
1 (9-ounce) package romaine, torn into bite-size pieces
2 to 3 cups baby spinach leaves
1 (11-ounce) can mandarin oranges, drained
20 strawberries, halved
6 green onions, chopped

1. Preheat oven to 325F.
2. To prepare almonds, pour butter in a 9-inch-square baking pan. Combine egg white and sugar in a small bowl and beat with a whisk until frothy. Stir in almonds and coat well. Pour into pan.
3. Bake 20 minutes, stirring every 5 minutes. Remove to wax paper to cool. When cool, break almonds apart.
4. To prepare dressing, blend sugar, poppy seeds, mustard and salt with a mixer at low speed. Add vinegar and onion juice and beat at medium speed 3 minutes. Gradually add oil in a steady stream until mixture is thick. Pour in a jar with a lid and refrigerate until 30 minutes before serving.
5. To prepare salad, combine romaine, spinach, oranges, strawberries and green onions in a large bowl. Add almonds. Shake dressing to blend; pour over salad. Toss gently. Serve immediately. Serves 10.

Tips From Our Test Kitchen: Onion juice is found in the spice section at the grocery store. Don’t skip glazing the almonds. That’s what makes the salad spectacular. Store leftover glazed almonds in the freezer.