Blood Orange & Fennel Salad

• 3 Tbsp. coarsely chopped PLANTERS Pecans
• 1 Tbsp. sugar
• 2 cups torn mixed Italian greens
• 1 cup shaved fennel
• 1 blood orange, peeled, sectioned
• 2 Tbsp. chopped red onions
• 3 Tbsp. KRAFT Tuscan House Italian Dressing

1. Cook nuts and sugar in small nonstick skillet on medium heat 3 to 5 min.
2. or until sugar is caramelized, stirring frequently.
3. Spread into single layer on sheet of waxed paper sprayed with cooking spray; cool 10 min.
4. Break into pieces.
5. Toss greens with fennel, oranges and onions in medium bowl.
6. Add dressing; mix lightly.
7. Spoon salad onto 2 plates; top with nuts.

pecans, sugar, italian greens, shaved fennel, orange, red onions, italian dressing

Taken from www.kraftrecipes.com/recipes/blood-orange-fennel-salad-121328.aspx (may not work)