Tossed Salad with Pecan Basil Vinaigrette Dressing

½ c. fresh basil (chopped)
¼ c. fresh lemon juice
¼ c. olive oil
¼ c. vegetable oil
1/3 c. pecans (chopped)
Salt and pepper to taste
Sliced tomatoes and/or salad greens

In a bowl, combine basil and lemon juice. Whisk in oils and season with salt and pepper to taste. At the last minute, fold in pecans. Serve drizzled over sliced tomatoes and/or salad greens.

Courtesy: Georgia Pecan Commission