Orange-Poppy Seed Salad

Southern Living
Makes 6 servings


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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


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.

Melt butter in a 9-inch square pan in a 325° 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.

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

Whisk together oil and next 6 ingredients; drizzle half over salad, tossing gently. Sprinkle with sugared almonds, and serve immediately with remaining dressing.

Created date

October 2003