Strawberry Spinach Salad with Poppy Seed Dressing

Makes 10 servings

Josie

ingredients

Dressing

3/4 cup sugar
1/2 teaspoon dried mustard
1 teaspoon salt
1/3 cup white vinegar
1/2 tablespoon freshly grated onion
1 cup oil (canola or vegetable)
1 1/2 tablespoons poppy seeds

Salad

1 bag spinach
4 kiwis, peeled and sliced
2 heads Bibb lettuce
1 quart strawberries, sliced
1 can Mandarin oranges, drained and cut in half
4 tablespoons chopped pecans
1 red onion, sliced and marinated in 1 tablespoons of sugar and 2 tablespoons of vinegar for 2 hours

Sugared Almonds

1 egg white
1/4 cup sugar
1 cup slivered almonds
2 tablespoons butter or margarine, melted

directions

Salad may be put together several hours before serving, but toss with dressing just before serving as dressing will make salad soggy if left to sit. Top each salad serving with the almonds.

1
Sugared Almonds:
2
Preheat oven to 325 degrees.
3
Beat egg white at high speed of electric mixer until foamy. Gradually beat in sugar until stiff peaks form. Fold in almonds. Pour butter into 9" square pan; spread almonds in pan over butter uniformly. Bake at 325 degrees for 25 minutes or until almonds are dry and golden brown, stirring every 5 minutes. Set asked to let almonds cool before topping salad. These almonds can be made ahead, but beware of making them too far in advance because they are pretty good just out of the container.

Source: Grandma Murphy