We were so happy we did this
The satin skirt moves with a fluid, structured drape and reflects light softly, while the lace bodice keeps the upper half breathable
Ingredients Raspberry Vinaigrette 1/2 cup raspberries (fresh, or thawed from frozen) 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons maple syrup 1 tablespoon chopped shallot (or red onion) 1/4 teaspoon salt Arugula Salad 5 ounces baby arugula 1 pear (red or green), cored and sliced 1/3 cup thinly sliced red onion 3 ounces soft goat cheese 1/4 cup pecans , chopped 1/3 cup fresh raspberries (or pomegranate arils) Instructions To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth
Ch2, 1dc in same st (at base of ch2), 1dc in next 8 sts, V-st in next ch1 sp, 1dc in next 13 sts, V-st in next ch1 sp, 1dc in next 19 sts, V-st in next ch1 sp, 1dc in next 13 sts, V-st in next ch1 sp, 1dc in next 9 sts, TURN [71 dc, 4x ch1 sps]
How To Make Creamy Coleslaw Dressing Combine the mayonnaise and mustard in a medium bowl or a jar with a lid