Instructions: In small skillet, combine pecans and 2 tbsp. sugar; cook over low heat until sugar is melted and pecans are coated, stirring constantly.

Immediately spread on foil or greased cookie sheet. Cool; break apart. Set aside.

In large salad bowl, combine all salad ingredients except avocado; toss gently. Refrigerate until thoroughly chilled.

In jar with tight fitting lid, combine all dressing ingredients; shake until well blended and sugar is dissolved. Just before serving, add avocado to salad; pour dressing over chilled salad and toss gently.

Sprinkle with pecans.

Yield: 8 to 10 servings

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