“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Orange Poppy Seed Salad


Sugared Almonds:
1 egg white
1/4 cup sugar
1 cup sliced almonds
2 TB Butter

Salad Mix:
1 head Bibb Lettuce, torn
1 head Red or Green Leaf Lettuce, torn
11oz can Mandarin Oranges, drained
16oz ctn Strawberries, sliced thin
1 bunch Green Onions, chopped

Salad Dressing:
3/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1 tsp. grated Orange Rind
1 TB orange juice
1/2 tsp Poppy Seeds
1/8 tsp Salt
1/8 tsp Pepper
Blessed are they who keep his statutes and seek him with all their heart. Psalm 119:2 NIV


Created on February 25th, 2008

Sugared Almonds:
Beat egg white at high speed with an electrice mixer until foamy. Add sugar, 1 TB at a time, beating 2-4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds.

Melt butter in a 9" baking dish in a 325 degree oven. Add almonds to pan and bake, stirring every 5 minutes, 20 - 25 minutes or until lightly browned and dry. Cool in pan on a wire rack.

Salad Mix:
Toss together Bibb lettuce and next 4 ingredients in a large bowl.

Salad Dressing:
In a small mixing bowl, combine vinegar, orange rind, orange juice, poppy seeds, salt and pepper.

Whisk in olive oil.

Drizzle dressing over salad, tossing gently. Sprinkle with sugared almonds and serve immediately.

To make ahead:
Keep almonds, dressing and salad separate.

Combine when ready to eat - will keep up to 3 days.


Popular Recipes By Category: