1.   In a large bowl, toss greens with Lime-Cilantro Dressing.

2.   Just before serving, toss the greens with the dressing.

3.   Just before serving, toss greens with Sweet and Sour Nectarines.

4.   The chilled greens are tossed with a simple dressing that includes soy sauce, rice vinegar and toasted sesame seeds.

5.   Toss greens with the reserved dressing.

6.   Toss the greens in a large bowl with just enough dressing to coat the leaves lightly.

7.   Toss the greens with some of the remaining vinaigrette and place in the center of the carpaccio.

8.   Toss the greens with the garlic and oil and season with salt and pepper to taste.

9.   Toss the greens with the vinaigrette.

10.   Toss baby greens in the dressing and add them to the platter.