Frosted Waldorf Salad

Serve in a lettuce lined glass bowl or on individual serving plates. Garnish with clusters of green grapes that have been washed and dipped in sugar

 

Frosted Waldorf Salad
Print
Ingredients
  1. Serve in a lettuce lined glass bowl or on individual serving plates. Garnish with clusters of green grapes that have been washed and dipped in sugar
Ingredients
  1. 2 cups miniature marshmallows
  2. 3-4 cups seedless green grapes (save some clusters for garnish)
  3. 2-3 red apples, chopped with skins on
  4. 1 orange, peeled and diced
  5. 1 Tbsp. orange juice
  6. 1/2 cup chopped celery
  7. 1/2 cup chopped walnuts or pecans
  8. 1/2 cup seedless raisins or snipped dates
Dressing
  1. 1 cup whipping cream
  2. 1/2 cup mayonnaise
  3. 1 Tbsp. sugar
Instructions
  1. Toss together marshmallows, grapes, apple, orange and orange juice. (Citrus juice will prevent apples from discolouring).
  2. Add celery, walnuts and raisins.
  3. To make dressing: whip the cream and fold in mayonnaise and sugar.
  4. Fold in salad ingredients and store covered in refrigerator.
Notes
  1. Book Reference – The Best of Bridge (Page: 120)
The Best of Bridge http://www.bestofbridge.com/

 

Mixed Greens with Apples and Cider Vinaigrette

A delicious simple salad that goes with absolutely everything – this dressing is about to become your new house favourite

 

Mixed Greens with Apples and Cider Vinaigrette
Print
Ingredients
  1. Cider Vinaigrette
  2. 1/4 cup apple cider vinegar – or balsamic vinegar
  3. 3 Tbsp. minced shallots
  4. 2 tsp. Dijon mustard
  5. 2 tsp. honey
  6. 1/2 cup light olive oil
  7. 1 crisp red skinned apple, cored and thinly sliced
  8. mixed greens for 6
Instructions
  1. To make vinaigrette: Whisk together ingredients and refrigerate until ready to serve.
  2. Toss apples and mixed greens with dressing using just enough to lightly coat greens.
The Best of Bridge http://www.bestofbridge.com/
The hardness of butter is proportional to the softness of the breath.

Romaine Salad with Oranges and Pecans

A real favourite!

Romaine Salad with Oranges and Pecans
Print
Ingredients
  1. 2 heads Romaine lettuce (wash & tear
  2. into bite-sized pieces
  3. 1 cup pecan halves, toasted 250 mL
  4. 2 oranges, peeled & sliced
Dressing
  1. 1/4 cup vinegar 60 mL
  2. 1/2 cup vegetable oil 125 mL
  3. 1/4 cup sugar 60 mL
  4. 1 tsp. salt 5 mL
  5. 1/2 small red onion, chopped
  6. 1 tsp. dry mustard 5 mL
  7. 2 Tbsp. water 30 mL
Instructions
  1. Place lettuce, pecans and oranges in salad bowl. Combine dressing ingredients in blender. Blend until well mixed. Make ahead and refrigerate until ready to toss salad. Use extra dressing as a dip for fresh fruit! Serves 6-8.
The Best of Bridge http://www.bestofbridge.com/

Super Salad

This salad is ideal for serving at buffets and barbecues

Super Salad
Print
Ingredients
  1. Super Salad
Ingredients
  1. 1 HEAD ROMAINE LETTUCE
  2. 1 HEAD BUTTER LETTUCE
  3. 1 HEAD ICEBERG LETTUCE
  4. 1/2 CUP GRATED PARMESAN CHEESE
  5. 2 OZ. BLUE CHEESE, CRUMBLED
  6. 3 AVOCADOS, PEELED & SLICED
  7. 1 LARGE CUCUMBER, PEELED & DICED
  8. 1 1/2 CUPS CHERRY TOMATOES, HALVED
  9. 6 SLICES OF BACON, COOKED CRISP & CRUMBLED
  10. 1 RED PEPPER, SLICED
  11. 1 GREEN PEPPER, SLICED
  12. 1/2 CUP SLICED RIPE OLIVES
  13. 8 OZ BOTTLE ITALIAN DRESSING
  14. FRESH PARSLEY, CHOPPED
Instructions
  1. WASH, DRY AND TEAR SALAD GREENS INTO A LARGE SALAD BOWL. SPRINKLE WITH CHEESE. ARRANGE REMAINING INGREDIENTS ON TOP, TOSS WITH DRESSING AND SPRINKLE WITH PARSLEY.
  2. SERVES 12-14
The Best of Bridge http://www.bestofbridge.com/
THE BEST WAY TO FORGET ALL YOUR TROUBLES IS TO WEAR TIGHT SHOES

Patrick’s Salad

This salad is literally the perfect accompaniment – it goes with everything and by simply adding some chicken, you’ve got dinner

Patrick’s Salad
Print
Ingredients
Dressing
  1. 1/2 cup olive oil
  2. 1/4 cup wine vinegar (red or white)
  3. juice of half a lime
  4. 2 tsp. soy sauce
  5. pinch of cayenne pepper
  6. 1 large garlic clove, minced
  7. salt and pepper to taste
  8. 3 Tbsp. chopped parsley
  9. 2 Tbsp. minced red onion
  10. 3-4 Tbsp. sugar
Salad
  1. romaine lettuce
  2. 1 large red pepper
  3. snow peas
  4. slivered almonds, toasted
Instructions
  1. To make dressing: Combine ingredients in a blender and blend well. Pour into a jar and refrigerate.
  2. Wash and tear romaine into bite-sized pieces. Cut red pepper and pea pods into long strips. Add toasted almonds. Toss with dressing just before serving.
The Best of Bridge http://www.bestofbridge.com/

The best way to forget all your troubles is to wear tight shoes.

Roasted Squash Soup with Apple and Brie

Simply the best squash soup – it’s goodness in a bowl

Roasted Squash Soup with Apple and Brie
Print
Ingredients
  1. 1 large butternut squash
  2. 1 carrot
  3. 1 medium onion
  4. 1 leek, white portion only
  5. 2 Tbsp. butter
  6. 8 cups chicken stock
  7. 1 apple, peeled and chopped
  8. 1 bay leaf
  9. 1 tsp. sugar
  10. salt and freshly ground pepper
  11. 8 oz. (250 g) Brie cheese
  12. snipped chives
Instructions
  1. Cut squash in half lengthwise and remove seeds. Place cut -side down on pan and bake at 350 F. until tender, about 45 minutes (or microwave cut-side down in a few tablespoons of water, covered, about 10 minutes).
  2. Chop carrot, onion and leek into 1″ pieces and place in large pot. Gently saute in butter. Do not brown. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to a boil. Add apple, bay leaf and sugar to stock mixture. Simmer, uncovered, for 40 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.
  3. Slice off outer skin of Brie and cut into 1/2″ pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.
The Best of Bridge http://www.bestofbridge.com/

Read More