My friend Shelly Orfali is one those friends that I don’t see very often but when we do bump into each other on Kings Highway, in Wendy’s Plate, at a wedding, or in Aruba, we know that we are best friends at heart. I am so happy to post Shelly’s daughter Betty’s shower pics- Mabrook!!!!! Marlene
My daughter Betty loves to drink coffee so we decided that the theme for her shower should be a natural look with a burlap tablecloth that I bought online, and coffee beans spilling out of white paper bags on the table.
I made all of the food except 1 or 2 items. The menu was: Samboosak, pizza, cheese balls, spanech jiben (cheese with spinach), Caeser salad, lo mein, pasta with pesto, purple cabbage salad, pear grape mesclun salad, salmon, brown rice with nuts, grilled vegetables, vegetable wraps, veggie burgers, avocado and tomato salad, stringbeans with almonds. Enjoy! Shelly”
Pear Grape Mesclun and Feta Salad:
- 2 tbs. Balsamic vinegar
- 1 tsp minced shallot
- 1 quarter cup of olive oil
- Black pepper
- 1 and half cup slivered almonds
- 2 third cup of sugar
Cover baking sheet with tin foil set aside. In a non stick skillet sprayed with pam, heat the almonds over a medium heat for 2-3 minutes to toast. Slowly add sugar, cook 8-9 minutes stirring constantly. The sugar will turn to a deep amber color do not burn. Remove from heat immediately and quickly spread the almonds onto baking sheet. Separating them so they don’t stick together.
- 5 cups mesclun mix
- 2 cups arugula
- 2 pears cored and cubed
- 1 cup red grapes halved
- 1 handful of craisins
- 1 and 1 half ounces of feta cheese or goat cheese crumbled
Mix all salad ingredients together. Add cranberries and cheese. Sprinkle with candied almonds and coat with the vinaigrette.
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