A salad made with Boston lettuce and fresh spinach leaves goes from fine to festive when you add glazed almonds and sweet, ripe strawberry halves.
What You Need
Original recipe yields 6 servings
1/2 cup PLANTERS Sliced Almonds
3 Tbsp. sugar
2 cups packed fresh spinach leaves
2 cups packed Boston lettuce
2 cups halved fresh strawberries
1/3 cup KRAFT Creamy Poppyseed Dressing
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Let's Make It
Cook and stir nuts and sugar in nonstick skillet on medium heat 5 min. or until sugar is caramelized and nuts are evenly glazed. Spread onto baking sheet sprayed with cooking spray; cool. Break into small pieces.
Combine spinach, lettuce and berries in large bowl.
Drizzle with dressing just before serving; toss to coat. Top with nuts.
Best of Season
For a fruity change, substitute tart fresh raspberries or sliced peeled fresh peaches for the strawberries.
Serve on chilled plates.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.