Bridge Club Salad Recipes

BRIDGE CLUB SALAD

Bridge Club Salad image

Make and share this Bridge Club Salad recipe from Food.com.

Provided by Bill Hilbrich

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces Spam
4 tablespoons sour cream
1/4 teaspoon ground black pepper
1/4 cup diced fresh basil leaf
1/4 cup olive oil
2 tomatoes
1 garlic clove, finely diced
4 romaine lettuce leaves

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.

Nutrition Facts : Calories 293.2, Fat 27.7, SaturatedFat 7.6, Cholesterol 34.7, Sodium 587.2, Carbohydrate 5.6, Fiber 1.5, Sugar 2, Protein 7

CLUB SALAD

Club Salad image

"I first made this tossed chicken salad for my cousin's baby shower, and everyone loved it," remarks Beth Martin Sine of Faulkner, Maryland. "It was special enough for my youngest daughter's baptism luncheon, yet it's easy enough to put together for dinner."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 package (10 ounces) ready-to-serve salad greens
1 package (6 ounces) ready-to-use grilled chicken breast strips, cubed
10 to 15 cherry tomatoes, halved
8 bacon strips, cooked and crumbled
3/4 cup Italian salad dressing

Steps:

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

Nutrition Facts :

EASY CLUB SALAD

Easy Club Salad image

This easy-to-make salad puts a spin on the traditional club sandwich.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 bag (16 ounces) lettuce lettuce or 1 small head lettuce, torn into bite-size pieces (6 cups)
1 1/2 cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3 cup Thousand Island dressing
1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired

Steps:

Toss lettuce, chicken and tomato in large salad bowl; refrigerate.
Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 50 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg

BEST OF BRIDGE'S GREEK SALAD

Best of Bridge's Greek Salad image

Make and share this Best of Bridge's Greek Salad recipe from Food.com.

Provided by Abby Girl

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon oregano (fresh would be better)
salt and pepper
1 head romaine lettuce, torn
1 large tomatoes, cut into wedges
1 small green pepper, cut into strips
1 small red onion, sliced into rings
1/4 cup Greek olive
1/2 cup feta cheese, crumbled

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.

Nutrition Facts : Calories 286.2, Fat 25.8, SaturatedFat 5.8, Cholesterol 16.7, Sodium 298.9, Carbohydrate 11.6, Fiber 4.7, Sugar 5.2, Protein 5.4

PARTY SANDWICH LOAF

Party Sandwich Loaf image

This sandwich loaf will be the talk of the party. Lots can be said about the delicious shrimp, olive and ham fillings!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 4h

Yield 24

Number Of Ingredients 20

Ingredients

1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard-cooked eggs, finely chopped
2 cans (4 oz each) tiny shrimp, rinsed, drained, chopped
2 packages (3 oz each) cream cheese, softened
1 cup finely chopped walnuts (4 oz)
1/2 cup finely chopped pimiento-stuffed olives
1/2 cup sour cream
1/4 cup sweet pickle relish, drained
2 tablespoons grated onions
1/8 teaspoon red pepper sauce
2 cans (4 1/4 oz each) deviled ham
2 loaves (1 1/2 lb each) unsliced sandwich bread
1/2 cup butter or margarine, softened
4 packages (8 oz each) cream cheese, softened
1 cup half-and-half
Few drops food color, if desired

Steps:

In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.

Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg

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