Festive Strawberry Nut Salad

1/2 cup Planters Sliced Almonds
3 tablespoons sugar
2 cups packed torn fresh spinach leaves
2 cups packed torn Boston lettuce
2 cups halved strawberries
1/3 cup Kraft Special Collection Creamy Poppysead Dressing|TOSS almonds with sugar in medium nonstick skillet; cook on medium heat 6 to 8 min 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. Makes 6 servings, 1 cup each.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.