Salad we had at Marci's

For the Salad:
1 head red leaf lettuce
1 head ice burg lettuce (I normally just do 2 red leaf heads instead because I like it better. It's all personal preference)
1 bunch spinach (or 2/3 bag pre-packaged spinach is easier)
3/4 lb. swiss cheese (grated)
1/2 of a purple onion (chopped)
1 small can mandarine orange (drained)
1/2 lb. bacon (cooked and crumbled) If you have to you can use "real bacon bits" but cooking and crumbling your own bacon is yummier
approx. 1 cup sliced red grapes (I find its about 1 bunch. You can use as many or as few as you want)
3/4 cup sliced almonds
1/3 cup sugar

For the Dressing:
3/4 TBS poppy seeds
1/3 cup white vinegar
3/4 cup oil
1/3 cup sugar
2 TBS mustard
3/4 tsp salt
1/4 cup grated onion


Cook almonds in sugar over medium heat until sugar is melted. Stir constantly and don't scorch the sugar.
Cut chop and toss everything together.
Blend or shake dressing. Toss in dressing right before serving.

For bunco I added chicken breast to the salad to make it more of a filling meal.

Hot Artichoke Dip

2 cups mayo

1 1/2 cups mozzarella cheese

½ cup parmesan cheese

14 oz marinated artichokes, chopped

8 oz cream cheese, softened

1 clove garlic

2 green onions

½ can green chilies

½ can chopped olives

Dash Worcestershire sauce

Salt & pepper to taste (probably just a pinch)

Bake in casserole dish (I use 1 ½ qt.) for 40-45 minutes at 350. You want it brown on top, (you make have to broil it at the end).

Make a compound butter with garlic, salt and Italian seasoning. Spread on baguette slices and broil until toasted.

Dice fresh roma tomatoes and toss with a pinch of Italian seasoning for topping.