Panini Salad
(Parents magazine)
2 personal-size pizza crusts (like Boboli)
4 slices provolone cheese*
3 Tbls. olive oil
1 Tbls. balsamic vinegar
1 Tbls. thinly sliced basis**
1 Tbls. chopped parsley**
1/4 tsp. sugar
Pinch of salt & pepper
1 bag (10 oz.) Italian blend lettuce
1/4 lb. thinly sliced ham
2 oz. thinly sliced Genoa salami
1/4 cup sliced red onion
1/4 cup roasted red pepper, sliced***
2 plum tomatoes, sliced
*****
Heat the oven to 450F. Brush each pizza crust with olive oil the cover with the cheese. Bake 7-9 minutes or until cheese is golden brown. Let crusts cool 1 minute, then cut each into 4 wedges. In a small jar with a tight-fitting lid, combine olive oil, vinegar, basil, parsley, sugar, salt and pepper, along with a teaspoon of water. Place 2 pizza wedges on each of 4 plates; top with lettuce, ham, salami, onion, roasted pepper and tomato slices. Shake dressing to mix well and drizzle over salads. Makes 4 servings.
*I used shredded Mozzarella tonight instead.
**I used dried herbs rather than fresh, so I cut the amount in half.
***I used sliced banana peppers instead.
Vince and I loved these! They were very filling and the dressing gave it all a really great taste!
(Parents magazine)
2 personal-size pizza crusts (like Boboli)
4 slices provolone cheese*
3 Tbls. olive oil
1 Tbls. balsamic vinegar
1 Tbls. thinly sliced basis**
1 Tbls. chopped parsley**
1/4 tsp. sugar
Pinch of salt & pepper
1 bag (10 oz.) Italian blend lettuce
1/4 lb. thinly sliced ham
2 oz. thinly sliced Genoa salami
1/4 cup sliced red onion
1/4 cup roasted red pepper, sliced***
2 plum tomatoes, sliced
*****
Heat the oven to 450F. Brush each pizza crust with olive oil the cover with the cheese. Bake 7-9 minutes or until cheese is golden brown. Let crusts cool 1 minute, then cut each into 4 wedges. In a small jar with a tight-fitting lid, combine olive oil, vinegar, basil, parsley, sugar, salt and pepper, along with a teaspoon of water. Place 2 pizza wedges on each of 4 plates; top with lettuce, ham, salami, onion, roasted pepper and tomato slices. Shake dressing to mix well and drizzle over salads. Makes 4 servings.
*I used shredded Mozzarella tonight instead.
**I used dried herbs rather than fresh, so I cut the amount in half.
***I used sliced banana peppers instead.
Vince and I loved these! They were very filling and the dressing gave it all a really great taste!
And we grabbed our Mod Podge while we were there, too.
After gathering our eggs...we started cutting our fabric: it should be large enough to go around your egg at the widest part and just cover it from the top to bottom (approx. 6" x 4 1/2"). Then cut strips into the top and bottom of the fabric. (
After your egg is all slimed up wrap the fabric around it tightly.
Don't worry if you have to use A LOT of Mod Podge and if it gets all over the fabric~it dries great!! Then start overlapping the strips over the ends until the egg is completely covered. 
The Princess and I took our baskets outside for a photo shoot this afternoon.
I still have tons of eggs left and lots of fabric, so I'll probably do some more soon. Don't worry if the first one is a little tricky, after that one you get into the groove and they just start adding up! And don't worry about getting messy with the Mod Podge~it's practically like Elmer's and washes off easily.
