Prep time: 20 min l Assemble time: 10 min l Servings: 6
1/2 cup sliced almonds
3 Tbsp sugar
2 cups torn fresh spinach leaves
2 cups torn boston lettuce
2 cups halved strawberries
1/3 cup creamy poppyseed dressing
1. Toss almonds with sugar in medium nonstick skillet; cook on medium heat 6-8 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.
2. Toss spinach leaves, boston lettuce and strawberries in large bowl.
3. Drizzle with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled
Substitute: fresh raspberries or sliced peeled peaches for the strawberries