Another similar look can be found online at Nasty Gal for less than $600
Its bright, fresh, lightly sweet, and beautifully balanced, with olive oil, white wine vinegar, fresh lemon juice and zest, Dijon mustard, honey, and thyme coming together in minutes for a dressing that tastes far better than anything from a bottle
INGREDIENTS: For the Stock: 1 bouillon cube or 1 tsp Better Than Bouillon (not-chicken or no-chicken flavor) 5 cups water yellow or white onion, large chop 3 stalks of celery, large chop 5-6 cloves garlic, smashed For the Dressing: 3 stalks of celery yellow or white onion (remaining half) 3 cups chopped portobello mushrooms or 4 links vegan sausage 5 tsp neutral oil (grapeseed, vegetable, or canola) 2-3 tsp fine Kosher salt (or to taste) 1 tsp soy sauce 3-4 stalks fresh thyme, leaves only - tsp pepper (or to taste) 3 tbsp aquafaba (chickpea brine) or 1 chia or flax egg Cornbread (see recipe here) PREP: Bake the cornbread (recipe here) and make the stock about an hour before starting the dressing
Taylor Swift has given us iconic red carpet style for decades at this point
Two-piece set for a girl, ideal for the summer season
