1/4 c. chopped pecans
2 tbsp. sugar
8 c. torn assorted greens (iceberg, spinach, romaine, bibb)
2 c. sliced celery
2 c. green grapes (cut in 1/2)
1/3 c. pomegrante seeds (raspberries can be substituted)
3 kiwi fruit, peeled, sliced

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 pecans on wax paper or foil. Cool; break up any clumps.

Mix all greens with dressing. Add pecans and pomegrante (or raspberries). Toss gently with dressing.