Thursday, March 8, 2012


1/2 cup sliced almonds
3 tbsp granulated sugar

Toss into a medium nonstick skillet and cook over medium heat 6 to 8 minutes stirring constantly; sugar will form a golden brown syrup and should evenly coat the almonds.  Spread in a single layer on a lightly greased baking sheet or waxed paper to cool.  Break into small pieces; set aside.

2 cups packed torn fresh spinach
2 cups packed torn Boston lettuce
2 cups stawberry halves
1/3 cup bottled creamy poppyseed salad dressing

In a large bowl toss the spinach, Boston lettuce, and the strawberry halves.  Drizzle with the poppyseed dressing; mix lightly.  Sprinkle with the caramelized almonds.  Serve immediately on chilled salad plates.

Yield: 6 1-cup servings of 150 calories each

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