For Memorial Day, I planned a gourmet picnic for Matt and I at one of our favorite spots... on the banks of the Red Cedar River on the campus of Michigan State University. For the menu I prepared:
Prosciutto and Sharp Provolone Sandwiches with Grill-Roasted Orange Peppers and Kalamata Olive Mayo
Low-fat Pesto pasta salad with walnuts (made with low fat ricotta cheese and only a teeny bit of olive oil)
Chocolate Chip Cookies with Reeses Pieces
Fresh Grapes
And of course, a bottle of wine
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rt6tAKF4pxBNW66FQtme_ZIvMnm6zYl8O3KcCoqBiy50N2fKt8RpRGo1S75tRcpQliPH-sg-jy3sbTOJt5PmJ9UnPNtlqPxhPReic7ysGcBk937vMNoYKv-GEdhdaUv7cnheF2BsYwk/s400/DSCN2410.JPG)
Low-fat Pesto pasta salad with walnuts (made with low fat ricotta cheese and only a teeny bit of olive oil)
Chocolate Chip Cookies with Reeses Pieces
Fresh Grapes
And of course, a bottle of wine
I'll be needed that low-fat pesto recipe :)
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