Festive Strawberry Nut Salad
Ingredients
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
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
Methods/steps
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
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
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