Staugustinesalad Recipes

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COLUMBIA'S ORIGINAL "1905" SALAD



Columbia's Original

1905 is the year that the Columbia Restaurant was founded in the Ybor City section of Tampa, Florida. At this legendary restaurant, this wonderful salad is tossed at your table. Don't forget to have some warm Cuban bread and sweet cream butter to serve along with this delicious salad.

Provided by Alan in SW Florida

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut into eighths
1/2 cup sliced swiss cheese, cut into julienne strips
1/2 cup sliced baked ham, cut into julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons freshly grated romano cheese
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
2 teaspoons fresh lemon juice

Steps:

  • Toss together all salad ingredients in a large bowl, except Romano cheese.
  • 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.

Nutrition Facts : Calories 364.3, Fat 33.9, SaturatedFat 7.1, Cholesterol 24, Sodium 475.2, Carbohydrate 7.2, Fiber 2, Sugar 3.4, Protein 9.8

PORT ST. AUGUSTINE SALAD



Port St. Augustine Salad image

Make and share this Port St. Augustine Salad recipe from Food.com.

Provided by daisygrl64

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb green beans, pared and cooked
2 tomatoes, cored and quartered
2 hard-boiled eggs, quartered
1/2 cup green peas, cooked
1/2 cup mayonnaise
1 large head romaine lettuce, washed and dried
3 drops Worcestershire sauce
3 drops lemon juice
salt and pepper

Steps:

  • place beans, tomatoes, eggs, peas in large bowl.
  • season with salt and pepper.
  • add mayonnaise, Worcestershire sauce and lemon juice.
  • mix well
  • serve on lettuce leaves.

Nutrition Facts : Calories 394.6, Fat 13.2, SaturatedFat 2.4, Cholesterol 113.6, Sodium 2764.9, Carbohydrate 71.3, Fiber 6.9, Sugar 33.1, Protein 7.9

ST AUGUSTINE SALAD



St Augustine Salad image

Make and share this St Augustine Salad recipe from Food.com.

Provided by Nyteglori

Categories     Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb green beans, pared and cooked
2 tomatoes, quartered
2 hard-boiled eggs, quartered
1/2 cup green peas, cooked
1/2 cup sour cream
3 drops Worcestershire sauce
3 drops lemon juice
salt and pepper
2 cups spinach

Steps:

  • Place all ingredients except spinach in a large bowl and mix well.
  • Adjust seasonings if desired then serve on a bed of spinach.

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  • To make the dressing, whisk the olive oil, garlic, oregano, and Worcestershire sauce together in a medium bowl. Gradually add the vinegar while whisking briskly to create an emulsion. Add the lemon juice and continue to wisk. Add salt and pepper to taste. Listed amounts are just suggestions. Use immediately or allow the flavors to develop in the refrigerator.
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