Citrus, Bacon & Pecan Salad

• 1 pkg. (10 oz.) torn spinach
• 2 cans (11 oz. each) mandarin orange segments, drained or 4 oranges, cut into sections
• 10 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
• 1 small red onion, thinly sliced
• 3/4 cup toasted coarsely chopped pecans
• 3/4 cup KRAFT Balsamic Vinaigrette Dressing

1. MIX spinach, orange segments, bacon, onion and pecans in large bowl.
2. ADD dressing; toss lightly.
3. Variations: Prepare as directed, substituting torn spinach for salad greens.
4. Prepare as directed, substituting KRAFT Special Collection Creamy Parmesan Romano Dressing for Balsamic Vinaigrette Dressing.
5. Tip: To toast nuts, place in a single layer on cookie sheet.
6. Bake at 350F for 5 to 7 minutes.

torn spinach, orange segments, center, red onion, pecans

Taken from www.kraftrecipes.com/recipes/citrus-bacon-pecan-salad-54131.aspx (may not work)