Springtime Luncheon

It may be too cool to swim yet, but you can still have a beautiful spring luncheon by the lake or even poolside. I've got several ideas for putting on a lovely buffet, and you'll even have time to enjoy your guests.

The trick to a beautiful table is layering. Here are all of the items I will be using. Laid out side by side it presents a rather run-of-the-mill table.

The plant holder will be the item that brings height to our presentation. That is where I've placed the salad since it is the main dish. The added height will also make it easier for your guests as they dish the salad onto their plates.

After placing the main dish, I will add in the rest of the basics, but will vary the use of these traditional items. For example, a vase will be the perfect silverware holder and will add color and interest to the table, while at the same time being functional.

Long rectangular serving platters can be enhanced by placing another plate on top, adding both dimension and color.

Finally, I will fill in any spaces that are left. This can be done with flowers, napkins, or even ceramic pieces or photos if there is a special guest of honor. If you use more than one piece, try to group in odd numbers; three usually works best.

I've placed the dessert at a separate station because it is so colorful and pretty on its own. Dessert plates and coffee are placed nearby. The springform pan has allowed me to display the dessert on a raised serving platter, and is now a very pretty presentation.

You will want to continue your theme at the table with similar serving pieces, coordinating colors, and additional beverages. I added extra outdoor pillows for both comfort and color. They also pull things together and give the setting a warmth and richness it didn't have without the strong color. Notice that I've also used chargers even though this is a casual gathering. The layering really helps to fill out the beauty of the table.

Your part will be both beautiful and easy so your guests will enjoy it and you can too!

Italian Chop Salad

* Two heads iceberg lettuce, chopped
* 1 head romaine, chopped
* 6 oz. Mediterranean Feta cheese
* 1-1/2 c. grated parmesan cheese
* 1 (8 oz.) can artichoke hearts
* 1 (8 oz.) jar hearts of palm
* 1 (5 oz.) can water chestnuts, sliced
* 1 (2.25 oz.) can ripe olives, chopped
* 1 pt. cherry tomatoes
* 1-1/2 c. hard salami, chopped
* 1-1/2 c. chicken breast, chopped
* Dressing: One bottle Paul Newman's Own Family Recipe Italian Dressing (8 oz.)

Mix all ingredients and toss with dressing.

*If preparing ahead; put lettuce on bottom of pan and all other ingredients on top. Add dressing and toss just before serving. Serves 8

Serve with Ciabatta bread, or another crusty bread.

Flatbread Appetizer

* One package flatbread
* One jar artichoke hearts in marinade, sliced
* Sun-dried tomatoes
* Broasted chicken
* Asiago cheese (parmesan will work)

Rub flatbread with oil from artichoke marinade. Top bread with artichoke hearts, sun-dried tomatoes, broasted chicken, and cheese. Melt under broiler, cut into thirds and serve. Do not leave unattended under broiler as this melts very quickly.
Strawberry Cream Cheese Dessert

Crust

* 2 c. crushed pretzels
* 1 c. sugar
* 1/2 c. melted butter

Mix together and press in a springform pan. Bake at 375 degrees for 15 minutes.

Allow crust to cool.

Strawberry Tort

Cream Cheese Filling

* 8 oz. cream cheese (softened)
* 2 T. sugar
* 2 c. Cool Whip Topping

Beat together cream cheese and sugar. Slowly beat in Cool Whip. Spread over pretzel crust.

Strawberry Topping

* 4 c. fresh strawberries, quartered
* 13 oz. jar strawberry glaze
* 1 pint whipping cream
* Funky Chunky Pretzels

Mix strawberries with glaze and spread gently over cream cheese mixture.

Top with freshly-whipped cream and crushed Funky Chunky Pretzels.

By Teri Bennett