They had huge packages of strawberries at Stop and Shop this week and it got me excited for the warmer weather. I love a nice crisp salad in the spring, and the strawberries in this are totally unexpected.
1/2 cup sliced almonds
2 cups packed torn fresh spinach leaves
2 cups halved strawberries
3 tablespoons sugar
2 cups packed torn Boston lettuce
1/3 cup dressing of choice (something balsamic-based is a nice counterpoint to the strawberries, but I imagine even those Nasoya "ranch" style dressings would be good too.)
Toss almonds with sugar in a medium nonstick skillet on medium heat
for 6-8 minutes (until sugar becomes syrupy and evenly coats the almonds).
Remove from heat and spread into a single layer on greased baking sheet or sheet of wax paper. When cooled, break into small pieces. Toss spinach, lettuce, and strawberries in large bowl. Drizzle with dressing, toss lightly, then sprinkle almonds on top.