1 small package sliced almonds
2 tbsp. sugar
2 tbsp. butter
1 small bag spinach leaves
1 head lettuce, chopped
1 small carton strawberries, sliced
Poppy seed dressing (Kraft's Creamy Poppyseed is good)
In a saucepan, melt butter over medium heat. Add sugar and stir, then add almonds. Keep stirring until sugar and butter caramelizes and the almonds turn golden (it takes a little while). Spread onto wax paper and let cool. Combine spinach, lettuce, strawberries, and almonds, then toss with dressing. You can play with the spinach/lettuce combination however you like it. I usually make a lot of almonds (I use a big bag and double the sugar/butter ratio) because I eat most of them before I put them in the salad! Serves about 8-10. If you do a large bag of spinach and two heads lettuce, you can get about 10-15 small servings.