5 c. torn fresh spinach
3 c. torn Romaine lettuce
2 c. torn leaf lettuce
1 (11 oz.) can mandarin oranges, drained
1 sm. purple onion, sliced and separated into rings
Cooked salad dressing
1/4 c. sliced almonds, toasted

SALAD DRESSING:

1/4 c. sugar
1/4 c. white vinegar
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. instant minced onion
Dash of paprika
1 egg, slightly beaten
1/4 c. vegetable oil

For salad: place first 5 ingredients in a large bowl. Toss with cooked salad dressing. Sprinkle almonds over, serve immediately. Yield: 8 servings.

For dressing: combine first 7 ingredients in a small saucepan; bring to a boil. Boil 1 minute. Gradually stir in oil. Chill. Yield: 3/4 cup.

DIETITIAN'S NOTE:

A light alternative to traditional spinach salad. To lower fat and cholesterol, you may wish to use an egg substitute (egg beaters) in place of egg. (1/4 cup of egg substitute equals 1 egg).