Strawberry Salad

This recipe comes from my wonderful mother-in-law, she prepared this for a small get together we had recently at our house, and she got it from Kraft. The salad was amazing and made a wonderful side to the Gulf Coast Shrimp since it's a very sweet dish, also making it a wonderful summer time salad. We had five people, and she cut everything in half and we still had plenty for every one.

Strawberry Salad

2 bags (10 oz. each) torn Romain lettuce

2 cans (15 oz. each) mandarin orange segments, drained

4 cups sliced strawberries

1 medium Red onion, sliced

1 cup Caramelized Almonds

1 cup Poppy Seed Dressing

1. Toss lettuce with oranges, strawberries and onion in large bowl.

2. Sprinkle with caramelized Almonds.

3. Add Poppy Seed Dressing; mix lightly. Serve immediately.

Caramelized Almonds

This she made a full recipe of. It was a good thing she did, because these were so good without the salad.

1 cup Planters Sliced Almonds

6 Tbsp. Sugar

1. Toss almonds with sugar in nonstick skillet. cook on medium-high heat until sugar is caramelized, stirring frequently.

2. Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.

3. Break into small pieces. Stored in tightly covered container at room temperature.

Poppy Seed Dressing

1/2 cup Sugar

1 tsp. Salt

1 tsp. Dry mustard

1/4 cup wine vinegar

1/2 cup Olive oil

1/2 cup Canola oil

1 tbsp. Onion juice

3 tbsp. KRAFT Real Mayo Mayonnaise

4-1/2 ts. Poppy seed

1. Beat sugar, salt, dry mustard and wine vinegar in medium bowl with wire whisk until well blended.

2. Add olive oil, canola oil and onion juice; mix until well blended. Add mayo and poppy seed; mix well. Cover.

3. Refrigerate until ready to serve.