DRESSING:

1 c. oil
6 tbsp. vinegar
1/2 c. sugar
1 tsp. celery seed
1/2 tsp. salt

SALAD:

8 c. lettuce, torn into pieces
2 pears, cored & sliced
1/2 c. walnut halves, toasted

Shake all dressing ingredients in a glass jar until sugar dissolves. Refrigerate several hours to blend flavors. Arrange pears and walnuts over greens and pour dressing over salad just before serving. Makes 8 servings.

To toast walnuts: Bake on cookie sheet at 375 degrees for 3-5 minutes, stirring occasionally.