Summer Grilled Peach Salad
Grilled peaches served atop a bed of arugala make for a great summertime salad. Add gorgonzola cheese and pecans for the perfect final touch.


  • 1 cup pecans
  • 4 large fresh, ripe peaches, halved
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and freshly ground pepper
  • 1 (4-oz.) wedge Gorgonzola cheese, broken into 8 pieces
  • 2 cups arugula
  • 1/4 cup honey*
  • 2 tablespoons finely chopped chives


  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
  2. Preheat grill to 350° to 400° (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.
  3. Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives.

*Aged balsamic vinegar may be substituted.

Strawberry Fields Salad
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.


  • 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


  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


  • 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


  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


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


  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.

Spinach-Apple Salad With Maple-Cider Vinaigrette
This deluxe version of spinach salad features a tangy sweet maple syrup vinaigrette, sliced apple, onion and and goat cheese and is topped with sweet curried pecans.


Sugared Curried Pecans

  • 1 (6-oz.) package pecan halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper

Maple-Cider Vinaigrette

  • 1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil


  • 1 (10-oz.) package fresh baby spinach, thoroughly washed
  • 1 Gala apple, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 (4-oz.) package crumbled goat cheese


1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.


Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Everyone is sure to love this broccoli slaw with sweet candied pecans at your next cook out.


  • 1 pound fresh broccoli
  • 1 cup mayonnaise
  • 1/2 cup thinly sliced green onions
  • 1/3 cup sugar
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground red pepper
  • 1/2 small head napa cabbage (about 1 pound), thinly sliced*
  • 1/2 cup golden raisins
  • 1 (3.5-oz.) package roasted glazed pecan pieces


  1. Cut broccoli florets from stems; separate florets into small pieces using a paring knife. Peel away tough outer layer of stems; finely chop stems.
  2. Whisk together mayonnaise and next 6 ingredients in a large bowl; add cabbage, raisins, and broccoli, and stir to coat. Cover and chill 1 hour. Stir in pecans just before serving.

*1 (16-oz.) package coleslaw mix may be substituted.

Use this recipe as a template for every season, substituting seasonal fruit such as plums, figs, or grapes for the berries. If your strawberries are large, cut them into eighths.


  • 1/2 cup white wine vinegar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons honey
  • 1 (16-ounce) container fresh strawberries, quartered
  • Freshly ground pepper
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 6 tablespoons light olive oil
  • 3 romaine lettuce hearts
  • 1 cup pecan halves, toasted
  • 1 (4-ounce) blue cheese wedge, crumbled* (optional)


  1. Combine first 2 ingredients and 1 1/2 cups water in a large bowl; whisk in honey until salt is dissolved and honey is blended. Add strawberries; cover and let stand 1 hour.
  2. Pour strawberry mixture through a wire-mesh strainer into a medium bowl; reserve 2 Tbsp. liquid. Transfer strawberries to a bowl. Season with kosher salt and freshly ground pepper to taste.
  3. Whisk together 1 Tablespoon vinegar, Dijon mustard, and reserved 2 Tablespoon strawberry liquid in a bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
  4. Cut lettuce hearts in half crosswise, keeping top 6 inches of each and reserving ends for another use. Place lettuce tops on a serving platter. Top with strawberries, pecans, and, if desired, cheese; drizzle with vinegar mixture.

*1 (4-oz.) goat cheese log, crumbled, may be substituted.



  • 4 ounces fully cooked ham, cut into thin bite-size strips
  • 1 cup broken pecans, toasted
  • 1/2 to 3/4 cup crumbled blue cheese (2 to 3 ounces)
  • 1/3 cup snipped parsley
  • 1/4 cup olive oil or salad oil
  • 2 tablespoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 clove garlic, minced
  • 1/2 teaspoon coarsely ground pepper
  • 8 ounces packaged dried bow ties (3 1/2 cups)
  • Lettuce leaves (optional)


  1. In a very large mixing bowl combine ham, pecans, blue cheese, parsley, oil, rosemary, garlic, and pepper. Cover and let stand at room temperature for 30 minutes.
  2. Meanwhile, cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
  3. Add pasta to the ham mixture; toss to mix.
  4. If desired, line individual salad plates with lettuce. Divide the pasta mixture among the lettuce-lined plates.

Makes 5 main-dish servings.