"Elevate your wardrobe with our stunning Poplin Midi Dress
or a dress shirt with clean blue jeans with a vest and a tie for rustic, casual weddings
Expertly crafted with a high quality sequin finish, a banded high slit, and unique feather decoration, this backless formal dress features the perfect mix of glamour and sophistication
Turn heads in the Hayley Lace-Up Back Sequin Mini Dress
16% polyamide, 84% Viscose Soft, lightweight, and breathable woven fabric Flattering V-neck with a sleeveless cut Elegant floral print with a tiered A-line skirt Flowy loose hem with a tiered A-line skirt Practical side pockets for daily essentials Non-see-through fabric with a graceful drape Machine washable in cold water
tastes better after a day in the refrigerator Equipment: stand blender or immersion blender Ingredients 1 cup full fat, low-FODMAP mayonnaise (I like my low-FODMAP Mayonnaise recipe, or Hellmans brand) Ensure no gluten, high-fructose corn syrup, onion or garlic seasonings in the mayo 1 cup Greek yogurt, plain (or lactose-free yogurt) Greek yogurts vary in lactose content, check for your tolerance to a particular brand 1 & 1/4 ounce (weighed) fresh basil leaves, finely chopped 1 tsp shallot infused or garlic infused oil (for hints on shopping for these oils, see my Low-FODMAP Recipe swap blog) 1/4 cup white wine vinegar 2 tablespoons light corn syrup (adjust more or less to taste) 1 teaspoon Dijon mustard (confirm gluten-free and no high-FODMAP additives) Pinch of kosher salt & coarse black pepper Directions In a tall jar (for immersion blending) or blender place all ingredients Blend until well combined Adjust syrup and salt/pepper to taste Transfer to a container, cover, and refrigerate for about 30 minutes prior to use Goes perfectly on a Low-FODMAP Cobb Salad or Low-FODMAP Tossed Salad
