Strawberry Nut Salad

• 12 cup planters sliced almonds
• 3 tablespoons sugar
• 2 cups packed fresh spinach leaves
• 2 cups packed boston lettuce
• 2 cups halved strawberries
• 13 cup kraft creamy poppy seed dressing

1. TOSS almonds with sugar in nonstick skillet; cook on medium heat until sugar is caramelized, stirring constantly.
2. Spread into single layer on greased baking sheet or sheet of wax paper; cool.
3. Break into small pieces.
4. TOSS spinach, Boston lettuce and strawberries in large bowl.
5. DRIZZLE with dressing just before serving; toss lightly.
6. Sprinkle with almonds.
7. Serve on chilled plates.

planters, sugar, fresh spinach leaves, boston lettuce, halved strawberries, dressing

Taken from www.food.com/recipe/strawberry-nut-salad-157562 (may not work)