TOSS almonds with sugar in nonstick frying pan; cook on medium heat 6 to 8 min. or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces.
TOSS spinach leaves, Boston lettuce and halved strawberries in large bowl.
DRIZZLE with Kraft Signature Creamy Poppyseed Dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates.
