Someday’s, I can easily convince myself that we’re ready for baby number two. Seeing newborn photos flood my newsfeed just tugs at my ovaries. Realistically, it’s not going to happen – intentional, but if I had my way, I’d have a huge family. I love kids and I love being a mom.
But I also love the flexibility of having just one and then still getting settled into my job. Still figuring it all out. I’ll just have to get my fix elsewhere.
Speaking of being a mom & having babies, today is our friend Aggie’s virtual baby shower! SURPRISE lady!! I’m so ridiculously excited for you. If we weren’t so far, I’d be offering to babysit in a heartbeat.
I love this blogging community. I met Aggie several years back at a conference in Park City. She’s one of the kindest & most genuine women I know. As you can see from the long list below, she’s well loved. When they did my virtual shower a while back, she did such a wonderful post with a list of her favorite kid books. Agreed, perfect start for a new mom.
I love this salad for many reasons, but one of them being it’s so perfect for any kind of shower or party. It’s beautiful, healthy, delicious and passes most, if not all allergy tests.
If you don’t have mason jars, this still looks delicious in salad bowl or layered in individual bowls.
These also make for great (and convenient) lunches at the office. I’ve done this a few times and what’s awesome is you add the dressing, screw on the lid, give it a good shake and it’s lunch. I know Aggie loves her salads and figured this would be appropriate for her special day.
This is one of the best showers I’ve been to. I mean, look at all this amazing food!
Below are all the delicious recipes to what everyone made for this special celebration, which I highly recommend you check out.
Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom
Drinks
Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch / or Iced Cafe Mocha from Amy of She Wears Many Hats
Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace
Entrees
Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
Potato-Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin’ Canuck
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia’s Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie’s Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy
Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
Lentil and Chickpea Salad with Mustard Dressing
makes 4 layered salads
PRINT RECIPE
Ingredients
- 4 small handfuls of spinach leaves, divided
- 1 can of lentils, drained and rinsed
- 1 can of garbanzo beans, drained and rinsed
- 1 English cucumber, quartered & sliced
- 1 cup cherry tomatoes, halved
- 4 small handfuls of fresh arugula, divided
- Shaved parmesan cheese
- Ground pepper
- 2 garlic cloves, minced
- 2 1/2 tablespoons of dijon mustard (I used a dijon/horseradish mustard)
- 1 tablespoon apple cider vinegar
- Juice of one lemon
- 1/2 cup olive oil
- salt + pepper to taste
Directions
If you want to set this up in a mason jar, I would suggest using a smaller, but wide jar. You don’t want too tall & narrow or else it’ll be hard to get the fork in. If you don’t have a mason jars you can always layer this in a salad bowl. The other option is to have all the ingredients placed in separate bowls and have your guests build their own. You’ve got options.
One salad at a time, start with the spinach. Then layer a few spoonfuls of lentils and garbanzo beans. Stack slices of cucumber, and then add a handful of tomato halves. Top with fresh arugula.
In case there are any dairy allergies, you can keep the cheese on the side. If not, add the parmesan and some ground pepper – ties all the ingredients together nicely.
To make the dressing: In a small bowl, add garlic cloves, mustard, apple cider vinegar, lemon juice and mix together. Continue to whisk, while you pour in the olive oil. Season with salt + pepper.
When you’re ready, set out the mason jars (or salad bowl/s) and dressing in a container and guests can help themselves.
Serve and Enjoy!
*gluten-free *dairy-free (without the cheese) *vegetarian
