Table Top Tuesday - Dining Alfresco


The warm weather is here and it's time for using our backyards for cooking, dining, and entertaining! So we thought we would share some al fresco dining inspirations with you...............

A traditional tablesetting!


Use your china and crystal outside!  Who says you can't!  This design is simple but elegant using mint julep cups with greenery and glass candlesticks with white tapers!

The chandelier over this table is very Tuscan with plants in terracotta pots and candles!  Very cool!!!

Blue and white morroccan style with vintage candlestick holders.

Alfresco Dining Room

You can make an outdoor room like this anywhere.  So romantic!!!

Rustic with a modern twist!

Simple Asian design!

house beautiful

This pergola covered by wisteria defines the eating space along with the brick terrace!

Can we just say what an intimate dinner setting!!!  We are so there!!!

 Ready for a hoe down party!  Very cute!

Bacon-Blue Cheese Salad with White Wine Vinaigrette


Impress guests with simple-to-prepare Bacon Blue-Cheese Salad with White Wine Vinaigrette. 

Bacon Blue-Cheese Salad

  • 2 medium cucumbers, peeled 
  • 3 cups mixed baby greens
  • 2 cooked thick-cut bacon slices, halved 
  • 1/3 cup shredded or matchstick carrots 
  • 1/4 cup crumbled blue cheese
  • Salt and freshly ground pepper to taste


  1.  Place chopped pecans in a single layer in a shallow pan.
  2.  Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or  until completely cool.
  3.  Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds  are visible. Discard cucumber core.
  4.  Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings. Wrap evenly with  remaining cucumber slices. Stand rings upright on 4 serving plates.
  5.  Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette.

White Wine Vinagrette

  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1/2 cup olive oil 
  • Salt and freshly ground pepper to taste


  1. Whisk together 1/4 cup white wine vinegar and next 3 ingredients until blended. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk in salt and pepper to taste. Store in the refrigerator in an airtight container up to 1 week

Al fresco dining is fun and low key!  So whatever your style, have fun!  Do you do alfresco dining? 


Linda and Michele