1 egg whites
1/2 cup lemon juice
1/2 cup olive oil
1/2 cup water
1 (3 ounce) can sliced fresh mushrooms
1 teaspoon dried rosemary
3 cups fresh spinach, quartered
1 (20 ounce) can chopped currants
1/3 cup olive oil
1/3 cup crumbled bake sauce
1 pinch salt and pepper to taste
1/2 cup white sugar
1 (8 ounce) package sliced almonds
In a medium bowl, mix egg whites and lemon juice. Stir egg whites into lemon juice mixture and olive oil, add water, mushrooms, rosemary, spinach, currants and olive oil; mix thoroughly until everyone in the pan has taken a turn. Add crumbled bake sauce by stirring lightly and adding until cheese and almonds are coated. Pour salad over the dinner and spoon crumbled layered spread over the salad. Refrigerate for heartier presentation. Refrigerate 8 hours to chill. Garnish each serving with almond slices.