Green Salad with Fruit, Sugared Almonds and Orange Vinaigrette


I really like fruit in my salad and when I came across this recipe I knew I would have to try it. I think you could leave out the almonds if you wanted and the salad would still be delicious. This recipe is perfect for a warm summer day.

I used whole almonds because that is what I had and it worked fine. I also used bagged salad greens because the heads of lettuce did not look very good at the store I went to.

Salad with Sugared Almonds and Orange Vinaigrette

1 egg white
1/4 cup sugar
1 cup sliced almonds
2 tbsps melted butter
Preheat oven to 325º. Beat egg white at high speed in a mixing bowl until foamy. Add sugar, 1 tbsp. at a time, beating until stiff peaks form. Fold in almonds. Spread mixture in 9×9 pan with the melted butter. Bake for 20 to 25 minutes or until nuts are dry, stirring every 5 to 10 minutes. Cool completely.

Orange Vinaigrette:
3/4 cup olive oil
1/4 cup 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

1 head Bibb lettuce, torn
1 head leaf letttuce, trn
1 (11 ounce) can mandarin oranges, drained
10 fresh strawberries, thinly sliced
1 green onion, chopped

Combine lettuces, oranges, strawberries, and green onion in a salad bowl.

Whisk all vinaigrette ingredients together in a bowl until smooth and well combined.

Add almonds and vinaigrette to salad and toss gently to coat all salad ingredients well.

Makes 6 servings.

Happy Cooking!

Walt Disney World’s Glazed Almonds

1 Comment

Have you ever been to WDW and gotten those super yummy almonds from the stands around the parks? They are my favorite snack to buy when we visit WDW. I found this recipe on a WDW website and it tastes almost like the real thing. At least it keeps me going until the next visit.

Walt Disney World’s Glazed Almonds

1/3 cup butter
2 egg whites
1 cup sugar
1 (16 ounce) package almonds
4 teaspoons cinnamon

Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes.

Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon.

Pour almond mixture into jellyroll pan and stir, coating with butter.

Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes.

Serve warm or at room temperature.

Serves 4

Happy Cooking!