My Recipes

On this page I will add recipes that I find and make that I think are too good not to share. Please comment with your favorited too!

My first favorite is the salad from the Columbia Restaurant. They are located in Tampa, Sarasota and Celebration Florida. They have amazing food, but the salad always draws me back. This recipe is taken from their website

Columbia Restaurant 1905 Salad

Columbia’s Original “1905” Salad®
Columbia Restaurant Recipe

“One Of America’s Top 10 Best Salads” - USA Today

In the 1970s, this flavorful salad was the Columbia’s answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by the Columbia, eventually phasing out the use of black olives and celery.

The Columbia kitchen designed a new dressing that features Worcestershire sauce, lemon, and Parmesan cheese. [When the president of Lea and Perrins heard that the Columbia was his biggest customer, he investigated and ate a “1905” Salad®. He soon discovered the salad’s delights for himself.]

Salad Ingredients

4 cups iceberg lettuce, broken into 1 ½" × 1 ½" pieces
1 ripe tomato, cut into eighths
½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
½ cup Swiss cheese, julienne 2" × ⅛"
½ cup pimiento-stuffed green Spanish olives
“1905” Dressing (see recipe below)
¼ cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon

Salad Preparation

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients

½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
⅛ cup white wine vinegar
Salt and pepper to taste

Salad Dressing Preparation

Mix olive oil, garlic and oregano in a bowl with a wire whisk.  Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate. 

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