1/4 c. chopped pecans
2 tbsp. sugar
1 top 2 bunches spinach, washed, dried and torn
3 stalks thinly sliced celery
2 c. red and green grapes, cut in half lengthwise
1 c. sliced strawberries
3 kiwi fruit, peeled, sliced, if desired

DRESSING:

1/4 c. oil
2 tbsp. vinegar
2 tbsp. sugar
1/2 tsp. salt

In small skillet, combine pecans and 2 tablespoons sugar. Stir over low heat until sugar melts and coats pecans. Remove from heat; spread on waxed paper or foil. Cool; break up and clumps.

On individual plates combine remaining salad ingredients. In bowl using wire whisk, blend all dressing ingredients. Pour over salad; add pecans. Serve immediately. (About 150 calories per serving.) Serves 6.