(The quantities noted are based on six normal-sized portions. your quantity can be adjusted as necessary for the number and appetite of your guests. Wash produce before setting up the stations.)
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Citrus Avocado Lettuce Salad
Ingredients: Mixed greens 6 cups Canned citrus slices 1 1/2 cups Avocados 2 ripe Shallot 1 White wine vinegar 2 Tablespoons Olive oil 3 Tablespoons Salt 1/4 teaspoon Crushed dried chives 2 teaspoon Dried mint 1 teaspoon Sunflower seeds 6 Tablespoons |
Shrimp & Feta Cheese on Orzo
Ingredients: Orzo 12 ounces Olive Oil 4 Tablespoons Feta Cheese 1 1/2 cup Parmesan Cheese 1/2 cup Dried basil 1/2 cup Medium Shrimp 1 1/2 pounds Garlic 4 cloves Canned diced tomatoes 29 ounces White wine 3/4 cup Dried oregano 3 teaspoons Crushed red pepper 3/4 teaspoons |
Pear with Raspberry Sauce
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Ingredients:
Slivered almonds 1/2 cup Cream Cheese 6 ounces Orange Liquor 3 Tablespoons Sugar 3 Tablespoons Frozen raspberries, unsweetened 2 1/2 cups Brandy 1/2 cup Pear halves, (canned or poached) 6 halves |
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