Strawberry Salad with Cinnamon Candied Almond

Mixed greens

Sliced strawberries

Mozzarella shredded cheese

Cinnamon roasted almonds

Dressing

1/2 cup sugar

1/2 cup mayonnaise 

2 Tbs. rice vinegar

1/4 cup milk

Combine all ingredients in blender and mix well.

Cinnamon Roasted Almonds

1 egg white

1 tsp cold water

4 cups whole almonds

1/2 cup white sugar

1/4 tsp salt

1/2 tsp ground cinnamon

1. Preheat oven to 250 degrees. Lightly grease a 10x15 jellyroll pan

2. Lightly beat the egg white: add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt and cinnamon and sprinkle over the nuts. Toss to coat and spread evenly on the prepared pan.

3. Bake for 1 hour in the preheated oven, stirring every 15 minutes, until golden brown. Allow to cool, then store nuts in airtight containers.

From: Judith Schellenberg

Chinese Chicken Salad with Sesame Ginger Dressing

2-3 boneless, skinless chicken breasts, cooked.  (seasoned with salt, pepper, and oil.  cut into 2 " long pieces.)

1 head romaine lettuce, trimmed (leafs only) and torn into bite-sized pieces
1/2 head red and green leaf lettuce (prep same as above)
1/2 yellow and red bell pepper,  seeded and sliced thin
1 carrot, peeled and shredded
2 green onion, chopped

 1/2 pkg wonton wrappers, cut into 1/4" strips and fried in 325 degree oil untio golden brown. Drain on paper towel and let them cool. Divide in half.
1 can (15 oz) mandarin orange segments, drained

1 C slivered almonds, toasted about 10 min
2 T sesame seeds, toasted
1/2 bunch cilantro, washed and dried on paper towel

Sesame Ginger Dressing:
1 C canola oil
3 T sesame oil
1/2 C rice vinegar
1/2 C sugar
1/4 C soy sauce
1 T  fresh ginger, finely chopped or 1 t ground ginger.  Wrap in paper towel to store for 1 month.  Peel
1 1/2 t dry mustard
1 t ground black pepper

Mix all the ingredients together until thoroughly blended.

Assemble the salad in a large bowl.  Mix the lettuces together.  Add peppers, carrot, chicken, oranges, green onions, and 1/2 of wontons.  Drizzle the dressing over the top and toss well to coat.  Season with salt and pepper to taste.  Garnish each salad plate with a few sprigs of cliantro, and remaining wontons, and some of teh toasted almonds and sesame seeds  Serve immediately.

From: Meiling Dawson