This fresh tasting salad is based on a recipe from Mark Bitterman's 101 Days of Summer. He suggests making a peach and tomato salad with slivers of red onion, chile flakes and cilantro tossed in a lemon juice and olive oil vinaigrette, I picked up this recipe from Cupcakes and Cashmere she suggests adding avocado for a creamy texture. The final result? A light and refreshing salad bursting with flavor and tremendous depth perfect for a summer outdoor wedding-picnic style! (Photos courtesy of Cupcakes and Cashmere).
Sunday, November 27, 2011
Monday, November 7, 2011
This Beet-Citrus salad from Martha Stewart Weddings will wow your guests as you serve it for your first course. The salad consists of thinly slice bright and beautiful beets, sliced orange, ricotta, arugula, and black walnuts. Perfect to serve at a picnic wedding if you allow guests to self serve themselves from a large bowl or served on classic china at a black tie affair. The flavors and the presentation will make your guests sit up and take notice whenever and wherever you serve it.