ORANGE-POPPY SEED SALAD-Heather

• 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. I have never actually done the almonds this way I just toast them in a pan with the sugar to candy them, but I thought this sounded fun.
• 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.