bridal shower recipes

My dear friends, Barb and Kim, made the most delicious food for Marissa’s bridal shower. Kim made four different bruschetta and Barb made a beautiful salad and savory tarts.

I didn’t get any photos of the individual dishes, so I’ll do the best I can cropping from the few buffet photos I do have, my apologies ahead of time because the photos won’t do the recipes justice.

Clementine and Avocado Salad with Poblano Buttermilk Dressing

Dressing

• 1 poblano chile, roasted, peeled, and seeded
• 1/4 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon chopped green onion
• 1 clove garlic, chopped
• 1 teaspoon freshly squeezed lime juice
• 1 teaspoon finely chopped fresh cilantro
• Salt and freshly ground black pepper to taste

Salad

•  2 bunches watercress, cleaned (about 3 cups)
•  3 cups arugula, cleaned
• 1 pound cooked shrimp
• 4 tangerines or clementines, peeled and sliced into rounds
• 2 avocados, diced
•  3/4 cup crumbled cotija cheese (may substitute goat or feta cheese)

Dressing: Put all the dressing ingredients in a blender and purée until smooth. Refrigerate until needed, up to one week.

Salad: In a large bowl, toss the greens with just enough of the dressing to moisten the leaves. Divide the greens among 8 salad plates. Top each mound of greens with cooked shrimp, slices of Clementine, and diced avocados. Drizzle a little more dressing over the salads and sprinkle each with a heaping tablespoon of cotija cheese.

Serves 10