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Lunch Menu Is Light, Quick for Bridge Club

July 23, 1987

Your turn to host the weekly bridge club? Make the luncheon menu light and quick so you can get down to the bidding.

A salad combining fresh mushrooms, spinach, apples and celery will do the trick. Top with a refreshing citrus dressing and serve with buttery croissants and a favorite beverage.

The salad dressing may be made ahead of time and the spinach washed, wrapped and refrigerated. Just before serving, prepare the mushrooms, apples and celery. Then toss the salad and heat the rolls to complete this attractive lunch.


4 cups spinach, torn into bite-size pieces

1/2 pound mushrooms, sliced

1 1/2 cups chopped apple

1/2 cup sliced celery

1 cup mayonnaise

1/4 cup Dijon mustard

2 tablespoons honey

2 tablespoons orange juice

Place spinach, mushrooms, apple and celery in large bowl and toss lightly. Combine mayonnaise, mustard, honey and orange juice in small bowl, blending well. Pour over salad and toss again. Makes 6 cups, 4 to 6 servings.

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