SALAD:

1/4 c. chopped pecans
2 tbsp. sugar
8 c. assorted greens (Romaine or Bibb)
2 c. sliced celery
2 c. green grapes, sliced
1 c. fresh raspberries
3 kiwi fruit, peeled & sliced

DRESSING:

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

In small skillet combine 1/4 cup pecans and 2 tablespoons sugar. Stir over low heat until sugar melts and coats pecans. Remove from heat, spread on waxed paper, cool and break up clumps. In large bowl combine greens, celery, grapes and kiwi fruit; chill. Using wire whisk, blend dressing ingredients. Just before serving, pour dressing over salad, add pecans and raspberries, toss gently. Serve immediately.