Strawberry Orange Sala/Glazed Almonds
Source of Recipe
America's Test Kitchen
Recipe Introduction
Serves 8 to 12
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.
List of Ingredients
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
Recipe
Preheat oven to 325F.
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.
Bake 20 minutes, stirring every 5 minutes. Remove to wax paper to cool. When cool, break almonds apart.
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.
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.
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