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Sweater dresses may just not be in my outfit rotation this season.
This mini dress is the answer
Ingredients 2-15 ounce cans of chickpeas, drained and rinsed 1 English cucumber, chopped into bite-sized pieces 1/2 red onion, finely diced 2 cups yellow and orange bell peppers, diced 1/2 cup Kalamata olives, sliced in half 1/2 cup feta cheese, crumbled 1 avocado, chopped 1/4 cup fresh chopped herbs, (I used mint and basil) salt and pepper to taste Salad Dressing 1/4 cup extra virgin olive oil 1/4 cup lemon juice 1/2 teaspoon Dijon mustard 1 clove garlic, crushed 1/2 teaspoon sea salt 1/4 teaspoon black pepper Instructions Salad Dressing In a small spouted cup or mason jar, combine extra virgin olive oil, lemon juice, dijon mustard, garlic, salt, and pepper
Dijon Vinaigrette from votes Ingredients 1 tbsp Dijon mustard 1 clove garlic minced 2 tbsp minced shallot tsp kosher salt tsp freshly ground black pepper 1-2 tsp honey 2 tbsp champagne vinegar cup olive oil Instructions Mix the base: In a small bowl, whisk together the Dijon mustard, garlic, shallot, salt, black pepper, honey, and champagne vinegar until combined.1 tbsp Dijon mustard, 1 clove garlic, 2 tbsp minced shallot, tsp kosher salt, tsp freshly ground black pepper, 1-2 tsp honey, 2 tbsp champagne vinegar Add the oil: Slowly drizzle in the olive oil while whisking until completely combined
Step Thirteen: Okay
To give a more modern rectilinear look I trimmed off some of the curves from the sinuous base
