Pomegranate and Feta Salad

Take this fabulous salad to your next potluck – but bring an extra copy of the recipe (or better yet – a book!) Break the pomegranate apart and pop the seeds out by hand but be sure to ear an apron – the juice stains!

Pomegranate and Feta Salad
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Ingredients
  1. 1 head romaine lettuce, washed and torn
  2. 1 bunch spinach, stems removed, washed and torn
  3. seeds of 1 pomegranate (use dried cranberries if pomegranates are not available)
  4. 1/4 cup toasted pine nuts
  5. 1/2 cup crumbled feta cheese
Dressing
  1. 1/3 cup olive oil
  2. 1 Tbsp. red wine vinegar
  3. 2 Tbsp. maple syrup
  4. 1 tsp. Dijon mustard
  5. 1/2 tsp. oregano
  6. salt and freshly ground pepper
Instructions
  1. Toss lettuce and spinach together in a large salad bowl. Add pomagranate seeds, pine nuts and feta.
  2. Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.
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Napa Cabbage Salad

You MUST make this salad – everyone asks for the recipe and it’s excellent for picnics, buffets – and teenagers! 

Napa Cabbage Salad
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Ingredients
  1. 1 large Napa cabbage(suey choy)cabbage, chopped
  2. 2 bunches green onions, chopped
  3. 1 red bell pepper, seeded and diced
  4. 1/4 cup butter
  5. 1 cup slivered almonds
  6. 2 pkg. chicken-favoured oriental soup noodles with seasoning mix
Dressing
  1. 1 cup vegetable oil
  2. 1/2 cup red wine vinegar
  3. 2 garlic cloves, minced
  4. 2 tsp. soy sauce
  5. 1/3 cup sugar
Instructions
  1. Place chopped cabbage, green onions and red pepper in large salad bowl.
  2. Melt butter in frying pan and saute almonds, broken noodles and seasonings until golden. Add to cabbage mixture and toss.
  3. Shake dressing ingredients in a jar. Pour SOME over salad and toss at least 1/2 hour before serving. NOTE: You will have extra dressing – refrigerate and use again.
  4. Cole’s
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Cole’s Law: Thinly sliced cabbage

Tortilla Soup

This hearty southwestern soup makes a great meal for your family

Tortilla Soup
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Ingredients
Soup
  1. 2 Tbsp. oil 30 mL
  2. 3 corn tortillas, cut into 1″ pieces 3
  3. 1/2 cup finely chopped onion 125 mL
  4. 3 garlic cloves, minced 3
  5. 1 Jalapeno pepper, seeded & minced 1
  6. 2 Anaheim chilies, roasted, peeled, seeded & finely chopped 2
  7. 8 Roma tomatoes, seeded & diced 8
  8. 2 Tbsp. tomato paste 30 mL
  9. 2 tsp. cumin 10 mL
  10. 1/4 tsp. cayenne pepper 1 mL
  11. 5 cups chicken stock 1.2 L
  12. 1 cup picante sauce (medium) 500 mL
  13. 2 whole cooked chicken breasts, shredded 2
  14. 1 ripe avocado, pitted, peeled & diced
Garnish
  1. 1/2 cup grated Monterey Jack cheese 125 mL
  2. 1/3 cup chopped fresh cilantro (optional) 75 mL
  3. 2 corn tortillas 2
Instructions
To make soup
  1. Heat the oil in a large pot. Add the tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion And cook 3 minutes longer; add garlic and jalapeno pepper and cook another 2 minutes. Add the Anaheim chilies, tomatoes and tomato paste; Cook for 10 minutes. Stir in the cumin and cayenne. Slowly whisk in the chicken stock and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.
To make garnish
  1. Preheat oven to 350 F (180oC). Cut tortillas into strips. Place the strips on a baking sheet and cook for 10 – 15 minutes, or until crisp.
Notes
  1. To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips. Serves 6.
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The difference between a pessimist and an optimist: The pessimist says, “Things are so bad, they can’t get any worse.” The optimist says “Oh yes they can.”

Spinach and Strawberry Salad

Spinach and Strawberry Salad
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Ingredients
  1. Spinach – enough for your crew
  2. Strawberries - same as above
Dressing
  1. 1/3 cup white sugar 75 ml
  2. 1/2 cup oil 125 ml
  3. 1/4 cup white vinegar 60 ml
  4. 2 Tbsp. sesame seeds 30 ml
  5. 2 Tbsp. poppy seeds 30 ml
  6. 1/4 tsp. paprika 1 ml
  7. 1/2 tsp. Worcestershire sauce 2 ml
  8. 1 1/2 tsp. minced onion 7 ml
  9. I
Instructions
  1. Tear spinach into bite-sized pieces. Cut strawberries in half. Combine dressing ingredients and mix well. Toss with spinach and strawberries.
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Child’s suggestion for a love ballad: “I’m in love with you most of the time, but don’t bother me when I’m with my friends.”

Fiesta Chicken Tortilla Salad

Celebrate the season with one of our favourite summer salads

Fiesta Chicken Tortilla Salad
Fiesta Chicken Tortilla Salad
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Ingredients
  1. 1 whole, boneless chicken breast 1
  2. 1 tbsp. Tabasco 15 mL
  3. vegetable oil for frying
  4. 3 soft corn tortillas, cut in 1/4 inch strips 3
  5. salt
  6. 1/2 red bell pepper, cut in strips 1/2
  7. 4 cups romaine lettuce, sliced in strips 1 L
Dressing
  1. 4 Tbsp. toasted sesame seeds 60 mL
  2. 2 Tbsp. white wine vinegar 30 mL
  3. 1 tbsp. Dijon mustard 15 mL
  4. 1/2 cup vegetable oil 125 mL
  5. salt and pepper to taste
Instructions
To prepare chicken
  1. Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
  1. Combine ingredients in blender and blend until smooth.
  2. To prepare salad: Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
  3. 43% of all statistics are worthless.
Instructions
To prepare chicken
  1. Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
  1. Combine ingredients in blender and blend until smooth.
  2. To prepare salad: Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
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