I decided it would be fun to have an Easter luncheon.
I still wanted to keep a cottage feel to my luncheon tablescape like I did on the St. Patrick's Day table which you can see "here".
I've had this lantern/conservatory piece for almost 2 years and never used it. So today I added some faux grass, lily of the valley, a little painted peat pot with eggs made by a fellow blogger (Creative Home Expressions), my little bunny dish from last year and a tea light. Even though it's daytime I decided to turn it on.
I was going to toss in jelly beans but I think I'll keep this around for a while after Easter and this way I don't have to
eat pick them back out!
There's a paper cutout with a graphic of little Easter chicks that she included in the package she sent me when I ordered from her Etsy shop last year. I pinned it on so I could remove it easily.
The old aerial shot!
The little bunny plates came from T.J. Maxx this year.
The blue and green stemware added more color and fit in with the theme nicely.
(Bahia Bormioli Rocco Stemware)
I used the napkins to tie in the colors of the bunny plate and they also have a little dark blue line in them that pulled from the floral plate.
I have these plates in blue and yellow.
(Adelaide by 222 Fifth)
These are from Pier 1 and I've used them a couple of times. I lucked out and found them on clearance last summer and I'm quite pleased with them.
(Lacy by Pier 1 Imports)
If you notice the outside I we free of snow and we've unwrapped the shrubs from their burlap winter protection. This is so exciting to me to be able to say that in mid March!
After I had taken a bunch of pictures I realized I forgot to put the lace doily underneath. So some of the pics have it and some don't. I think it looks better with it.
Thanks for coming by for my Easter Luncheon!
This is recipe for a a local favorite fresh salad and perfect for a luncheon.
It's a local favorite and if you want to you can order the dressing from this local store that makes their own. Really good! A link for it is found below.
This is a link to print the recipe "here"
Cherry Chicken Salad
Fresh baby spinach
topped with crumbled
Toasted Pecans (chopped up)
Thinly sliced Red Onions
and Grilled Chicken Breast (seasoned with cracked pepper and a touch of salt) cut into strips
and laid across the top- (served warm)
Top with the Cherry Vinaigrette Dressing (see below for link for the dressing)
This is a link to Benjamin Twiggs for their Cherry Vinaigrette Dressing "here". There is a version of a cherry chicken salad on their website but I prefer using the baby spinach. You can also get the dried cherries there too.
I like a nice crusty artisan style bread to go with this too.
I'll be joining: