This morning we had a really fun Lewis family bridal shower for Abbey at Aunt Diana’s home in Alpine. Di is the queen of event planning and parties in our family. She was a perfect hostess today.
We all chipped in to help with the food. We had delicious soups and salads and homemade rolls.
This is the favorite salad I brought:
Magic Pan Salad
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
2 Tbsp. vinegar
1/2 cup salad oil
1 Tbsp. fresh parsley, minced
1 cup sliced almonds
3-4 Tbsp. sugar
1 small can mandarin oranges, drained
2-3 green onions, sliced
1 head each: Romaine, red leaf and iceberg lettuce
PREPARE DRESSING: Mix ingredients and shake well. Prepare ahead and refrigerate.
PREPARE CANDIED ALMONDS: Brown nuts in the oven on 375˚ for 5-10 minutes; watch carefully to avoid burning. Melt sugar in nonstick pan over low heat. Once sugar has melted, sprinkle almonds and stir to coat. Cool on parchment paper; break apart into small pieces.
PREPARE SALAD: Tear lettuce into small pieces; toss with drained mandarin oranges, sliced onions and candied almonds. Just before serving, toss with dressing.
I also made a vegan, gluten free Italian soup. Here’s what I put in it: vegetable sausage, onion, vegetable bullion, stewed tomatoes, chopped celery, yellow squash, zucchini, cabbage, carrots, and red and yellow peppers. The sausage was spicy. I added Italian seasoning, a can of white beans and some GF pasta made from yellow peas. To thin the soup, I added some V-8 juice and more broth. It was delicious!
Everyone was kind and generous, welcoming Abbey into the family.
Di presented Abbey with the famous Lewis Family Cookbook!
We are all so excited for Abbey to get to know our side of the family. It feels like we are bringing two amazing families together. This is going to be fun!