1 egg white
1/4 c. sugar
1 c. sliced almonds
2 tbsp. butter, melted
1 head Bibb lettuce, torn into bite size pieces
1 head leaf lettuce, torn into bite size pieces
1 (11 oz.) can mandarin oranges, drained
10 fresh strawberries, thinly sliced
1 green onion, chopped
3/4 c. olive oil
1/4 c. red wine vinegar
1 tbsp. orange juice
1 tsp. grated orange rind
1/2 tsp. poppy seeds
1/8 tsp. salt
1/8 tsp. pepper

Beat egg white (at room temperature) at high speed of an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in almonds. Pour butter into a 9 inch square baking pan. Spread coated almonds in pan over butter. Bake at 325 degrees for 20 to 25 minutes or until almonds are dry, stirring every 5 minutes. Set aside to let almonds cool completely.

Combine lettuce, oranges, strawberries and green onion; toss gently. Combine olive oil and remaining ingredients; beat with a wire whisk until blended. Pour over salad, tossing gently. Arrange salad on individual salad plates. Sprinkle each with sugared almonds. Yield: 6 servings.