A dress with bishop, balloon, or flared sleeves adds a playful and romantic update to a modest silhouette
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Siobhan Beales Photography via Wick Farm Bath Wedding Flowers: Hibiscus and Hodge I love how this pink and mint table uses trays to pop candles in
Recipe Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing Ingredients Cashew Ranch Dressing cup raw cashews or shelled hemp seeds cup filtered water 2 teaspoons white wine vinegar or apple cider vinegar 1 teaspoon dried parsley 1 teaspoon dried basil or chives (optional) teaspoon onion powder teaspoon garlic powder teaspoon sea salt or to taste, plus more for seasoning the salad Freshly ground black pepper, to taste, plus more for seasoning the salad Chopped Salad 7 ounces romaine, washed and thoroughly chopped* 2 to 3 ounces baby spinach, chopped a (14-ounce) can artichoke hearts, drained and chopped a (14-ounce) can hearts of palm, drained, quartered lengthwise, and thinly sliced 2 medium carrots, peeled, quartered lengthwise, and thinly sliced to 1 cup cherry or grape tomatoes, quartered or cut into eighths cup frozen fire-roasted corn, thawed cup frozen petite peas, thawed to cup drained jarred pepperoncini rings, chopped to cup drained jarred cornichon pickles, chopped Handful of hemp hearts (optional) Instructions For the Cashew Ranch Dressing Combine all ingredients in a high-speed blender and blend on high for 2 minutes, or until completely smooth
