SALAD:

1/4 c. chopped pecans
2 tbsp. sugar
8 c. torn assorted greens (iceberg lettuce, spinach, Romaine and/or Bibb lettuce)
2 c. sliced celery
2 c. green grapes, cut in half lengthwise
1/3 c. pomegranate seeds
3 kiwifruit, 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 waxed paper or foil. Cool; break up any clumps.

In large bowl, combine greens, celery, grapes, pomegranate seeds and kiwifruit. In small bowl using wire whisk, blend all dressing ingredients. Pour over salad mixture; add pecans. Toss gently. Serve immediately. Yield: 10 (1-cup) servings.

TIP: One cup fresh raspberries can be substituted for pomegranate seeds. Add to salad mixture with pecans. I've also used mandarin oranges and strawberries.