Best 1905 Columbia Restaurant Salad Recipes

COLUMBIA RESTAURANT'S 1905 SALAD

Columbia Restaurant's 1905 Salad image

One of the nicest Cuban restaurants in Florida shared their popular salad with Food Nework.com and I wanted to share it with Zaar. It is our favorite salad when we go to the Columbia.

Provided by carole in orlando

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 garlic cloves, minced
1 teaspoon oregano
1 teaspoon Worcestershire sauce
1/2 cup extra virgin olive oil
1/8 cup white wine vinegar
2 teaspoons lemon juice
salt and pepper
1/2 head shredded iceberg lettuce
2 ripe tomatoes, cut in eights
2 stalks celery, sliced
1/2 cup julienne strips swiss cheese
1/2 cup turkey or 1/2 cup shrimp
1/4 cup green Spanish olives, pitted
2 teaspoons grated romano cheese

Steps:

In a bowl or jar mix first seven ingredients and mix well.
Use a whisk, or shake in the jar with a tight lid.
Set dressing aside.
Mix the next six ingredients in a large salad bowl.
Pour dressing over the salad mix and toss gently.
Sprinkle with the Romano cheese and toss until well blended.
You may use pepperoni sausage, what ever hard sliced cheese you like as the meat and cheese in the salad.
Serve as soon as you have mixed the dressing and cheese into the salad.
This is great with crusty Cuban bread and butter.

Nutrition Facts : Calories 367.1, Fat 34, SaturatedFat 7.1, Cholesterol 24, Sodium 491.1, Carbohydrate 7.6, Fiber 2.2, Sugar 3.8, Protein 9.9

ADAPTED COLUMBIA RESTAURANT 1905 SALAD RECIPE

Adapted Columbia Restaurant 1905 Salad Recipe image

I found this recipe on MyGourmetConnection.com and here is what was stated about this recipe: "The Columbia Restaurant is an authentic Spanish/Cuban restaurant with seven locations in the state of Florida, including one in the Orlando area near Walt Disney World. The original opened in the Ybor City district of Tampa in 1905. Their signature salad, The 1905, is legendary and the proprietors are kind enough to share the recipe on their website. We've adapted it a little to suit our taste and served it along with crunchy Smoked Paprika-Manchego Croutons. The croutons themselves, sound awesome but knowing how good the salad is at the restaurant and adding them to it has to be over the top. This serves 2 as a dinner salad and 4 for a first course dish.

Provided by diner524

Categories Salad Dressings

Time 22m

Yield 2-4 serving(s)

Number Of Ingredients 21

Ingredients

6 cups romaine lettuce (or a combination) or 6 cups iceberg lettuce (or a combination)
2 ripe tomatoes, cored and cut into eighths
1/4 large sweet onion, thinly sliced
1/2 cup swiss cheese, cut into 1/4-inch cubes
3/4 cup ham, cut into 1/4-inch cubes
1/4 cup pitted green olives, chopped
2 -3 garlic cloves, very finely chopped
1/2 teaspoon oregano
1 teaspoon Worcestershire sauce
1 1/2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/3 cup extra-virgin olive oil
salt and pepper
2 tablespoons freshly grated parmesan cheese
1/4 French baguette, cut into eight 1/2-inch thick slices
2 tablespoons unsalted butter, softened
1/2 tablespoon extra-virgin olive oil
1/2 garlic clove, very finely chopped
1/4-1/2 teaspoon authentic spanish smoked paprika
1 pinch sea salt
2 tablespoons grated manchego cheese

Steps:

Preparation:.
Preheat the oven to 325°F and line a baking sheet with parchment. Combine the butter, olive oil, garlic, paprika and sea salt in a small bowl. Spread on the rounds of bread and top each with a portion of the grated Manchego. Bake until toasty and crisp, 5 to 7 minutes.
Toss the lettuce, tomatoes, onion, Swiss cheese, ham and olives in a large salad bowl.
In a small bowl, combine the garlic, oregano, Worcestershire, vinegar and lemon juice. Gradually whisk in the olive oil to form an emulsion. Add the dressing to salad and toss well. Season with salt and pepper to taste, sprinkle with the grated Parmesan and serve with Smoked Paprika-Manchego Croutons.

1905 COLUMBIA RESTAURANT SALAD

1905 COLUMBIA RESTAURANT SALAD image

Categories Salad Vegetable

Yield 4 servings

Number Of Ingredients 15

Ingredients

Salad Ingredients
½ head iceberg lettuce
2 ripe tomatoes, cut in eighths
½ cup Swiss cheese, cut in julienne strips
½ cup ham, cut in julienne strips (or turkey or shrimp)
¼ cup green Spanish olives, pitted
2 teaspoons grated Romano cheese
Salad Dressing Ingredients
1/8 cup white wine vinegar
½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Steps:

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano Cheese and toss one more time.

ADAPTED COLUMBIA RESTAURANT 1905 SALAD RECIPE

Adapted Columbia Restaurant 1905 Salad Recipe image

I found this recipe on MyGourmetConnection.com and here is what was stated about this recipe: "The Columbia Restaurant is an authentic Spanish/Cuban restaurant with seven locations in the state of Florida, including one in the Orlando area near Walt Disney World. The original opened in the Ybor City district of Tampa in 1905. Their signature salad, The 1905, is legendary and the proprietors are kind enough to share the recipe on their website. We've adapted it a little to suit our taste and served it along with crunchy Smoked Paprika-Manchego Croutons. The croutons themselves, sound awesome but knowing how good the salad is at the restaurant and adding them to it has to be over the top. This serves 2 as a dinner salad and 4 for a first course dish.

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

6 cups romaine lettuce (or a combination) or 6 cups iceberg lettuce (or a combination)
2 ripe tomatoes, cored and cut into eighths
1/4 large sweet onion, thinly sliced
1/2 cup swiss cheese, cut into 1/4-inch cubes
3/4 cup ham, cut into 1/4-inch cubes
1/4 cup pitted green olives, chopped
2 -3 garlic cloves, very finely chopped
1/2 teaspoon oregano
1 teaspoon Worcestershire sauce
1 1/2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/3 cup extra-virgin olive oil
salt and pepper
2 tablespoons freshly grated parmesan cheese
1/4 French baguette, cut into eight 1/2-inch thick slices
2 tablespoons unsalted butter, softened
1/2 tablespoon extra-virgin olive oil
1/2 garlic clove, very finely chopped
1/4-1/2 teaspoon authentic spanish smoked paprika
1 pinch sea salt
2 tablespoons grated manchego cheese

Steps:

Preparation:.
Preheat the oven to 325°F and line a baking sheet with parchment. Combine the butter, olive oil, garlic, paprika and sea salt in a small bowl. Spread on the rounds of bread and top each with a portion of the grated Manchego. Bake until toasty and crisp, 5 to 7 minutes.
Toss the lettuce, tomatoes, onion, Swiss cheese, ham and olives in a large salad bowl.
In a small bowl, combine the garlic, oregano, Worcestershire, vinegar and lemon juice. Gradually whisk in the olive oil to form an emulsion. Add the dressing to salad and toss well. Season with salt and pepper to taste, sprinkle with the grated Parmesan and serve with Smoked Paprika-Manchego Croutons.

1905 SALAD (FROM COLUMBIA RESTAURANT) RECIPE

1905 Salad (from Columbia Restaurant) Recipe image

Provided by boscobojo

Number Of Ingredients 15

Ingredients

Dressing:
1/2 head lettuce
2 tomatoes
1 celery, diced
3 oz. swiss cheese, julienne
3 oz. ham, julienne
Spanish olives
2 Tbl. Romano cheese
4 garlic cloves, minced
1 tsp. oregano
1 tsp. Worcestershire sauce
juice of 1/2 lemon
1/2 cup olive oil
1/8 cup white vinegar
salt and pepper

Steps:

Whisk all ingredients for dressing. Pour over salad and toss. Can add more Worcestershire sauce and Parmesan (grated) over salt after you toss with dressing.

COLUMBIA RESTAURANT'S "1905" SALAD

Columbia Restaurant's

A delicious Cuban salad with an incredibly addicting garlic dressing... it will have the crowd begging for more!

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

For the "1905" Dressing: 4 garlic cloves, grated 1 1/2 teaspoons dried oregano ⅛ cup white wine vinegar 1/2 cup extra-virgin Spanish olive oil (Cold-Pressed) Salt and pepper to taste For the Salad: 4 cups iceberg lettuce, broken into 1 1/2" &×
1 ripe tomato, cut into eighths
2/3 cup baked ham, julienned 3/4" × ?" (may substitute turkey or shrimp)
2/3 cup Swiss cheese, julienne 2" × ?"
1/2 cup pimiento-stuffed green Spanish olives
2/3 cup Romano cheese, grated
1 lemon
2-3 tablespoons Lea & Perrins Worcestershire Sauce®
"1905" Dressing (recipe above)

Steps:

For the "1905" Dressing:
Add the garlic, oregano, and white white vinegar to a small glass measuring cup and whisk until combined well. Slowly drizzle in the olive oil and whisk vigorously until well combined. Season with a pinch of salt & pepper (to taste). Best to make 24 hours in advance to allow flavors to meld.
For the Salad:
Add lettuce, tomatoes, ham, swiss cheese, and olives. When ready to serve, add the Romano cheese, squeeze the juice of the lemon over the salad, splash on the worcestershire sauce and then add the dressing and mix until well combined. (I ended up having a little reserved dressing - lunch tomorrow!) Serve with some hot crusty bread.