-If using Costco Romaine lettuce, use 2-3 heads (they're kind of small). Approx 12-15 cups of lettuce total. I prefer to use romaine from the grocery store, the darker color adds visual appeal to the salad. -Make sure the apples are chilled. If you try to use apples that are warm, they will immediately brown after chopping. You may also dip the apples into a bowl of cold water, about 4 cups cold water to 1/4 cup lemon juice. Drain well before adding to salad.-I prefer to use Honey Crisp or Fuji apples. They are firm and don't brown as easily as Gala's or Red Delicious.-Make sure to bake the pecans on regular bake, NOT convection bake. I like to toss the pecans about half way through cooking. I also often cook the pecans on the stovetop over medium high heat in a teflon pan. Cook just until the sugar begins to caremelize, remove from heat and add the spices. Pour onto a sheet of foil and let cool before adding to salad.