Ripe orange nectarines add a colorful layer of flavor to this refreshing salad. Layers of greens, strawberries, feta cheese, green tomato, fresh basil, and glazed pecans make for an unbeatable summer salad.

Ingredients

• 4 large nectarines, cut into 1/4-inch-thick wedges
• 3/4 cup Lemon-Poppy Seed Dressing,
• 1 10-ounce package gourmet mixed salad greens
• 2 cups sliced fresh strawberries
• 1 4-ounce package crumbled feta cheese
• 1 large green tomato, diced*
• 1/2 cup chopped fresh basil
• 1/2 cup Glazed Pecans

 Preparation

1. Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
2. Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl.
3. Serve immediately, or cover and chill up to 8 hours.
4. Toss salad with remaining 1/2 cup dressing just before serving.

*1 1/2 cups halved miniature heirloom green tomatoes may be substituted.

Lemon-Poppy Seed Dressing

Ingredients

• 2/3 cup vegetable oil
• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• 1 1/2 tablespoons poppy seeds
• 2 teaspoons finely chopped onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt

Preparation

1. Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth.
2. Store in refrigerator up to 1 week; serve at room temperature.

Glazed Pecans

Ingredients

• 2 cups pecan halves
• ½ cup firmly packed light brown sugar
• 6 Tablespoons dark corn syrup

Preparation

1. Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
2. Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
3. Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
4. Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
5. Store in an airtight container at room temperature.

Yield: Makes about 2 cups.