SPRING BRUNCH ~ VIDALIA BREAKFAST SOUFFLE & SPRING SALAD

STILL CRAZED ~ TULIP FEVER

VIDALIA BREAKFAST SOUFFLE

~ adapted from Georgia On My Menu

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8 oz. day old French bread

1/2 cup unsalted butter

4 large thinly sliced Vidalia onions

2 heaping cups grated Swiss cheese

4 large organic eggs

1 1/2 cups half & half

1 Tbsp. fresh thyme

1 tsp. Hungarian paprika

pinch of coarse salt & cracked pepper

• Preheat oven to 350-degrees. Cube bread and place in buttered souffle dish.
• Melt butter in large skillet and saute onions until translucent. Scatter over bread and cover with cheese.
• Beat eggs with half & half. Season with thyme, paprika, salt & pepper. Pour over bread, onions and cheese, pressing down to soak bread. Sprinkle top with additional paprika.
• Cover and refrigerate or bake 45 minutes or until set and knife inserted in middle comes out clean. (6-8 servings)

SPRING SALAD

~ tasty blend of fruit & vegetables

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4 cups Spring mix greens

2 cups broccoli flowerets

1 cup sliced strawberries

fresh pineapple to taste

DRESSING:

1/4 cup honey

1/4 cup cider vinegar

1 Tbsp. poppy seeds

3 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

1 Tbsp. minced onion

pinch coarse salt

2/3 cup vegetable oil

1 Tbsp. toasted sunflower seeds or toasted slivered almonds

• Combine honey, vinegar, poppy seed, lemon juice, mustard, onion and salt. Gradually whisk oil.
• Toss lettuce, broccoli, strawberries and pineapple in glass salad bowl. Dress lightly and toss. Top with toasted sunflower seeds or toasted slivered almonds.