Yield: 5 servings

Preparation time: 20 minutes
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Dressing:
1/4 cup oil
2 tablespoons cider vinegar
1 tablespoon sugar
Salad:
3 cups torn iceberg lettuce
2 cups torn fresh spinach
2 cups cubed cooked ham
1 cup read seedless grapes, halved
1/4 cup sliced green olives
1 (11 ounce) can mandarin orange segments, chilled and drained
1/2 cup caramelized pecan halves

In a small jar with tight-fitting lid, combine all dressing ingredients; shake well.
In a large bowl, combine all salad ingredients except pecans; toss gently.
Pour dressing over salad; toss to coat.

Just before serving; add pecans; toss gently

Tip:
To make caramelized pecans:

In a small saucepan, heat 1/4 cup sugar over medium-high heat for 4 minutes or until sugar melts, stirring constantly.
Add 1/2 cup pecan halves; stir until coated.
Remove from heat.
Pour onto waxed paper.
Cool completely; break apart.

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