Bridgeclubsalad Recipes

CLUB SALAD

Steps:

• In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

BRIDGE CLUB SALAD

Steps:

• Cut the spam into small cubes and then mash with a fork or pluse several times in a food processor Add sour cream, garlic and pepper and mix.
• Add the olive oil to the basil.
• Cut the tomatoes into 8 pieces and shake out the seeds.
• Place one lettuce leaf on each salad plate, top with the spam, and arrange 4 tomato wedges around edge of each plate.
• Spoon the the oil and basil over the tomato wedges.
• Serve chilled.

BRIDGE MIX BARK

Steps:

• Melt your milk chocolate on low heat, stirring until completely smooth. Stir in the peanuts, pretzels and raisins.
• Line a 13 by 9 by 2-inch baking sheet with aluminum foil. Pour the melted chocolate over the foil and spread it out into a rectangle. Pop in the fridge for 1 hour to firm up.
• Melt the bittersweet chocolate in another saucepan over low heat, stirring until completely smooth. Take the bark out of the fridge and pour the melted chocolate over the top. Use a spatula to smooth it out. Put back into the fridge for a couple more hours, you want it to get completely firm.
• Cut the bark in 1/2 by 3-inch pieces.

LAYERED ROAST BEEF SALAD

Steps:

• In a large salad bowl, layer a third of the greens, beef, carrots, onion and eggs. Repeat layers twice. Combine remaining ingredients; spread over salad. Toss just before serving.

BEST OF BRIDGE'S GREEK SALAD

Steps:

• Dressing: Combine the olive oil, lemon juice, oregano, salt and pepper. (This can be made up ahead of time).
• Combine the lettuce, tomato, green pepper, onion and olives in a bowl. Toss with salad dressing and feta cheese.