Spring Strawberry Salad 
2 10-ounce bags torn romaine lettuce
2 kiwi, sliced
4 cups sliced strawberries
1 medium red onion, sliced
1 cup caramelized almonds*
1 cup light poppy seed dressing
6 ounces grilled chicken breast
Toss lettuce with kiwis, strawberries and onion in large bowl. Sprinkle with almonds. Add dressing. Mix lightly. Serve immediately. Prep time is 15 minutes. Makes 8 servings.

Caramelized Almonds
1 cup sliced almonds
6 Tbsp sugar
Toss almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently. Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour. Break into small pieces. Store in tightly covered container at room temperature.

Picking Strawberries
When choosing fresh strawberries it is important to choose those berries that are plump, firm, free of mold and have a deep red color.
Unlike other fruits, strawberries do not continue to ripen after they are picked, so it is important to choose the ripest, reddest strawberries, as they will provide the best taste and the highest nutrient density.
Many people find that medium-sized strawberries are sweeter and more flavorful than larger ones.
When buying strawberries that have been prepackaged, it is important to be sure that the berries have not been packed too tightly; this could cause them to be crushed or otherwise damaged.
It is important to handle strawberries properly and to store them well after they have been purchased. Strawberries, like all fruit, should be washed thoroughly prior to eating or storage. Any strawberries that show signs of mold should be removed at once, as they could contaminate the remaining strawberries. The strawberries should be placed in a bowl, covered with plastic wrap and kept in the refrigerator. Fresh strawberries will keep in the refrigerator for a few days.