Strawberry Orange Salad With Glazed Almonds

Salad:

1 (9 oz. pkg.) romaine lettuce, torn in to bite size pieces
3 cups baby spinach leaves
1 (11 oz.) can mandarin oranges, drained
20 strawberries, quartered or halved
6 green onions, chopped (I usually only use 3)

Dressing: (You only need 1/2 of this so reduce if you don't want leftovers) (You can also use any poppy seed dressing such as Litehouse brand)

3/4 cup sugar
1-1/2 TBS. poppy seeds
1 tsp. dry mustard (I never have this so I always leave out)
1 tsp. salt
1/3 cup apple cider vinegar
2 tsp. finely minced onion (or use dehydrated minced)
1 cup canola oil

Almonds:

2 TBS butter, melted
1 egg white
1/4 cup sugar
1 cup sliced almonds

Glazed Almonds:
1. Preheat oven to 325℉.

2. Pour butter in a 9-inch square baking pan. Combine egg white and sugar in a small bowl and beat with a whisk until frothy. Stir in almonds and coat well. Pour into pan.

3. Bake 20 minutes, stirring every 5 minutes. Spread almonds on wax paper to cool. When cool, break almonds apart.

4. Glazed almonds can be made a few days ahead. Just store in a Ziploc bag.

Dressing:
1. Blend sugar, poppy seeds, mustard, and salt with a mixer at low speed. Add vinegar and onion and beat at medium speed 3 minutes. Gradually add oil in a steady stream until mixture is thick. Pour in a container with a lid and refrigerate until ready to serve. When ready to serve shake to blend again.

Salad:
1. Combine romaine, spinach, oranges, strawberries and green onions in a large bowl.

2. Add almonds.

3. Shake dressing to blend. Pour half the dressing over the salad. Toss gently. Serve immediately.

Salad serves about 12