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summer & spring RECIPES {easter menu re-cap}

This was our lovely Easter feast…yum!
And as promised here are my favorite recipes from that meal. They are great for spring or summer and would be wonderful for the 4th of July! Whatever you make this weekend I hope you have fun!

Laura’s Bacon & Date Roll-Ups

Select pitted dates (or pit yourself). Add cream cheese. Wrap with bacon (about half a slice per date). Bake at 400 for 15 – 30 minutes (bacon should be cooked & golden)!

Aunt Evelyn’s Strawberry-Romaine Salad
• 1 cup vegetable oil
• ½ cup red wine vinegar
• 2 cloves garlic (minced)
• ¾ cup sugar
• ½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. ground white pepper
• 1 large head of romaine lettuce
• 1 head of Boston lettuce
• 1 pint strawberries (sliced) (you can sub w/ raspberries or kiwi’s*)
• 1 cup (4 oz) shredded Monterey Jack Cheese
• ½ cup chopped walnuts (toasted)
Combine first seven ingredients for dressing. Blend in blender or
shake in large covered jar or container.  Tear washed lettuce into
bite size pieces. Combine lettuce & other ingredients in large salad bowl. Pour dressing over salad and toss gently (you will have more dressing than you need so go easy on pouring it to toss).  The dressing should keep in your fridge for at least a week and the salad should easily serve 12 people making this great for a party & left-overs!
*for 4th of July you could add blueberries for color*

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