1/3 c. whole pecans
2 tbsp. sugar

SALAD:

4 c. torn leaf lettuce
4 c. torn romaine lettuce
1 ripe avocado, peeled and thinly sliced
1/2 red onion, thinly sliced
2 oranges, sectioned

DRESSING:

1/3 c. oil
1/2 tsp. grated lime peel
1/2 tsp. grated orange peel
1 tbsp. sugar
2 tbsp. lime juice
1 tbsp. orange juice

In small skillet, cook pecans and sugar over low heat, stirring constantly until sugar is melted and pecans are coated. Cool and break apart; set aside.

In large salad bowl, combine all salad ingredients; toss very gently. Refrigerate.

In jar with lid, combine all dressing ingredients; shake until well blended and sugar is dissolved. Pour over chilled salad; toss gently. Sprinkle with pecans. Serve immediately. 8 to 10 servings.