2 heads green leaf or romaine lettuce, torn to pieces.
1 pound bacon, cooked and crumbled
½ pound swiss cheese, grated
3 cans mandarin oranges, drained
2 cups toffee pecans
In a frying pan over medium heat, melt ½ cup butter. Stir in 1 cup granulated sugar. When mixture starts to cook and bubble, mix in 2 cups whole pecans, and cook, tossing pecans constantly until carmel mixture is toffee brown. Pour in buttered baking dish to cool. Afterward, break into bite-sized pieces.
Mix the lettuce, crumbled bacon, cheese, oranges and most of the pecans together in a large salad bowl. Just before serving, pour Italian dressing over salad, toss again and sprinkle leftover pecans on top.