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	Spring's Bounty Easter Menu

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Preparation Plan: In the morning, prepare the soup and refrigerate until mealtime. Prepare the tart and let come to room temperature. Twenty minutes before serving, prepare the salad and the scallops and peas. Reheat the soup and serve.

Leek, Asparagus & Herb Soup

Source: © EatingWell Magazine

Serve a light and jewel-green soup that snaps with freshness.

Added: 01/01/2008

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Sea Scallops and Sweet Peas

Source: © EatingWell Magazine

Added: 10/01/2008

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Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

Source: © EatingWell Magazine

Added: 01/01/2008

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Ruffled Phyllo Tart with Spring Fruits

Source: © EatingWell Magazine

Added: 10/01/2008

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Spring's Bounty Easter Menu

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