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Festive Strawberry Nut Salad

This recipe is rated : 1

Recipe 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

Cooking Procedures

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. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ions. 3 qts. water. 1 bunch celery. Rice. 3 leeks, cut small. Salt, pepper, nutmeg. CREAM OF VEGETABLE SOUP Scrape and slice turnips, carrots and onions, fry with a little butter substitute a light yellow. Add celery and leeks, cook six minutes, add garlic and seasoning. Cover with 3 quarts of water. Simmer three hours ; strain and add rice. DRIED GREEN PEA SOUP 2 cups dried green peas. % tsp. white pepper. 2 tblsp. butter substitute. 1 tblsp. parsley. 2 tblsp. onion. 1 tsp. t

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