Tossed Strawberry Salad

6 cups torn mixed greens
1/2 cup shredded montery jack cheese
1/2 cup shredded cheddar cheese
2-1/2 cups sliced strawberries
1/2 cup sugared almonds (see below for sugared almond recipe)

Toss all of the salad ingredients with desired amount of the Poppy Seed dressing. (see below for poppy seed dressing recipe)

Serves 6-8


Sugared almonds
1 egg white
1 tablespoon water
2-1/4 cups chopped almonds
3/4 cup sugar

Spray a 15x10x1 pan with pam. Beat egg white and water together till blended - add chopped almonds and coat well. Pour 1/2 cup sugar over almond mixture. Stir and spread onto prepared pan. Sprinkle with remaining sugar. Bake at 325 for 10 minutes. Remove from oven and stir. Bake an additional 10 minutes - Remove from oven and cool before adding to salad.


Poppy Seed Dressing:
2 cups sugar
1-1/4 cups white vinegar
2 teaspoon dried mustard
1 teaspoon salt
3 tablespoons poppy seeds
1/4 cup dried onion flakes
1/4 cup orange juice
3-1/3 cups vegetable oil

Mix all ingredients except oil in blender/food processor. Blend well -add oil very slowly and blend well. Store in refrigerator until ready to use. Keeps up to 3 weeks.

Makes 6 cups!!!