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

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