1/2 cup 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 Signature Creamy Poppyseed Dressing

1/2 cup sliced almonds 3 tablespoons sugar 2 cup s packed torn fresh spinach leaves 2 cup s packed torn Boston lettuce 2 cup s halved strawberries 1/3 cup Kraft Signature Creamy Poppyseed Dressing

Toss almonds with sugar in nonstick frying pan
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 a single layer on greased baking sheet or sheet of waxed paper; Cool, break into small pieces
Toss spinach leaves, Boston lettuce and halved strawberries in a large bowl
Drizzle with Kraft Signature Creamy Poppyseed Dressing just before serving; Mix lightly
Sprinkle with almonds
Serve on chilled plates
Makes 6 servings 1 cup each