It’s another edition of #forestfeastfashion where I pair one of my favorite dresses of the moment with a Forest Feast dish!
I just got this yellow floral dress (that’s made in America!) to wear to Alt Summit next week and thought it would be perfect paired with the Yellow Salad from my first cookbook.
It’s a long stretchy faux-wrap, and super comfortable, with big florals (like I love!)
YELLOW SALAD (from The Forest Feast cookbook)
Toss 1 yellow bell pepper (cubed), 1 can garbanzo beans, 1 c yellow cherry tomatoes (halved), 1 small raw golden beet (thinly sliced or diced), 1 sliced (lemon) cucumber, 1/2 c golden raisins, 1 T lemon zest, and raw kernels from 1 ear corn (about 1/2 c). Dress with a little olive oil , salt and a squeeze of lemon, or your favorite vinaigrette.
See some more dress/dish pairings here!
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