Let the liquid boil down as the pecans are heating.
Let the candied pecans cool before adding them to the salad mixture.
Combine the chopped apples, celery, grapes, Craisins, mandarin oranges, cooled pecans and raspberry vinaigrette.
When ready to serve, toss the fruit mixture with the shredded lettuce.
Leftovers keep better if the lettuce is stored separately. Once the salad is tossed with the vinaigrette, the lettuce will get soggy when stored overnight.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/fruit-salad-with-teriyaki-glazed-pecans/