Toss: almonds with sugar in medium nonstick skillet; cook on medium heat 6-8 minutes or until sugar form as a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet of wax paper; cool. Break into small pieces.
Toss: spinach leaves, lettuce and strawberries in large bowl.
Drizzle: with dressing before serving; mix lightly. Sprinkle with almonds with sugar. Serve in hot plates.