"For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's great warm, too. —Mary Ann Lee, Clifton Park, New York..."
INGREDIENTS
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1/3 cup orange juice
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3 tablespoons cider vinegar
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1-1/2 teaspoons Dijon mustard
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1-1/2 teaspoons honey
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1 tablespoon minced fresh tarragon
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SALAD:
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4 teaspoons canola oil, divided
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1 cup fresh or frozen corn
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1 pound uncooked shrimp (26-30 per pound), peeled and deveined
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1/2 teaspoon lemon-pepper seasoning
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1/4 teaspoon salt
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8 cups torn mixed salad greens
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2 medium nectarines, cut into 1-inch pieces
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1 cup grape tomatoes, halved
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1/2 cup finely chopped red onion