FESTIVE STRAWBERRY NUT SALAD

By gailg

Ingredients

• 1/2 C sliced almonds
• 3 T sugar
• 2 C packed torn fresh spinach
• 2 C packed torn Boston lettuce
• 2 C halved strawberries
• 1/3 C Kraft Creamy Poppyseed Dressing

Preparation

Step 1

TOSS almonds with sugar in medium nonstick skillet; cook on medium heat 6 to 8 minutes or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces.
TOSS spinach leaves, Boston lettuce and strawberries in large bowl.
DRIZZLE with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates.