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 strawberry halves
1/3 cup bottled creamy poppy seed salad dressing
In a large bowl toss the spinach, Boston lettuce, and the strawberry halves. Drizzle with the poppy seed dressing; mix lightly. Sprinkle with the caramelized almonds. Serve immediately on chilled salad plates.
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 strawberry halves
1/3 cup bottled creamy poppy seed salad dressing
In a large bowl toss the spinach, Boston lettuce, and the strawberry halves. Drizzle with the poppy seed 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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