Columbia Restaurant’s “1905” Salad
2013 – Gluten Free Living
Columbia Restaurant’s “1905” Salad is spectacular. We had it when we went to the Columbia Restaurant in Clearwater, Florida, over the Christmas holidays. The great thing about the Columbia Restaurant is they post many of their signature recipes including this fantastic recipe. We made it last night and, wow! It is amazing.
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One of the best things about this salad is the dressing and toppings. What I especially like is there is no sugar or sweeteners of any kind yet, this is some of the best salad dressing I’ve ever had. I plan to use this dressing and toppings (lemon, Worcestershire sauce, and freshly grated romano cheese) on lots of different salad combinations in the future.
One of the main changes we made to the salad dressing is increasing the white wine vinegar from 1/8 cup to 1/4 cup for a little added pungency. We also like a lot more tomatoes in our salad. Next time I make it we will probably add cucumber and miniature bell pepper rings as well.
If you’re looking for a healthy, low calorie, gluten free way to start off the New Year, here’s a way to eat sensibly and deliciously and lose those added pounds put on over the holidays.
When I initially posted this recipe in January 2013, I had just begun my venture into gluten free living and eating. Sometimes I’ve stuck with it, other times not so. In order to make this recipe gluten free you will have to check the label on your brand of Worcestershire sauce. Lea & Perrins makes one. Not all brands are gluten free.
I recently remade this recipe (May 2015) and took some new pictures so you can better appreciate this delightful salad. If you’re looking for a new way to make salad, this is a great way to use up garden tomatoes or leftover ham. If you can’t eat pork, then substitute turkey or chicken instead.
We absolutely adore Columbia Restaurant’s “1905” Salad! It’s chocked full of ham, cheese, tomatoes and olives with a wonderful sugar-free house dressing.
This salad is very easy to make and, if you choose a Worcestershire sauce that’s gluten free, the salad is also gluten free.
Here’s a close up of this delicious Columbia Restaurant’s “1905” Salad. I’ve used the salad dressing on other salads and it works quite well. Anytime I can get a tasty sugar-free dressing, I’m going for it!
Here’s what I did.
I used these ingredients for the salad.
Tear one head of iceberg lettuce in bite-size pieces and place in salad bowl. Layer sliced tomatoes, olives, Black Forest ham cut in strips and shredded Swiss cheese.
I used these ingredients to make the dressing and finish the salad.
Make “1905” dressing. Place olive oil in bowl. Add minced garlic, oregano, white wine vinegar about 1/2 tsp. salt, and 1/4 tsp. black pepper. Whisk together until mixture emulsifies. Set dressing aside until ready to serve.
Grate about 3/4 cup Romano cheese and add to salad with salad dressing.
Add freshly squeezed lemon juice.
Add Worcestershire sauce and then toss ingredients to serve.
This salad tastes so marvelous. You and your family will love this. I like the fact that it’s gluten free and uses no sugar or sweeteners in the dressing.
Columbia Restaurant’s “1905” Salad is a great salad to serve company. It’s great with steaks and oven fries for a delicious and easy meal.
Here’s the recipe.
COLUMBIA RESTAURANT’S “1905” SALAD
(Our version of a recipe originally created by waiter, Tony Noriega, in 1940 and adapted by Columbia Restaurant)
Columbia Restaurant's "1905" Salad
Equipment
- 1 large mixing bowl or salad bowl
- 1 sharp knife to pair vegetables
- salad tongs to toss salad
- 1 small bowl to mix salad dressing
- 1 whisk
Ingredients
SALAD:
- 1 head iceberg lettuce broken into 1 1/2” by 1 1/2” pieces
- 5 ripe Roma tomatoes sliced or 4 large vine-ripe tomatoes cut into eighths
- 1 cup baked ham julienned
- 1 cup Swiss cheese julienned or shredded
- 1 cup pimiento-stuffed Spanish olives
- “1905” dressing see recipe below
- 3/4 cup Romano cheese grated
- 1 lemon
- 2 tbsp. Lea & Perrin’s Worcestershire sauce (it's gluten free)
"1905" DRESSING:
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic minced
- 2 tsp. dried oregano
- 1/8 cup white wine vinegar
- Salt and pepper to taste
Instructions
SALAD:
- Combine lettuce, tomatoes, ham, Swiss cheese and olives in salad bowl.
- Before serving, add “1905” dressing, Romano cheese, Worcestershire sauce, and the juice of one lemon.
- Toss well and serve immediately.
- Grind black pepper over top of salads, if desired.
- Makes 2 full salads or 4 side salads.
"1905" DRESSING:
- 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 one to two days in advance and refrigerate.
Notes
Recipe adapted from Columbia Restaurant.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 head iceberg lettuce broken into 1 1/2” by 1 1/2” pieces
- 5 ripe Roma tomatoes sliced or 4 large vine-ripe tomatoes, cut into eighths
- 1 cup baked ham, julienned, or cut in ¼”x1/2” pieces
- 1 cup Swiss cheese, julienned or shredded
- 1 cup pimiento-stuffed Spanish olives
- “1905” dressing (see recipe below)
- 3/4 cup Romano cheese, grated
- 1 lemon
- 2 tbsp. Lea & Perrin’s Worcestershire sauce
- Combine lettuce, tomatoes, ham, Swiss cheese and olives in salad bowl.
- Before serving, add “1905” dressing, Romano cheese, Worcestershire sauce, and the juice of one lemon.
- Toss well and serve immediately.
- Grind black pepper over top of salads, if desired.
- Makes 2 full salads or 4 side salads.
- 1/2 cup extra virgin olive oil
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/8 cup white wine vinegar
- Salt and pepper to taste
- 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 one to two days in advance and refrigerate.
Columbia Restaurant’s “1905” Salad is so easy to make. You can make this up in about 15 minutes including the dressing.
We love this tasty salad and believe you will too. We like it with extra tomatoes. My husband and I love tomatoes and always put a lot on our salads–usually a lot more than what original recipes call for–which is the case here.
Here’s another look at this satisfying and tasty salad. Consider trying this with sliced turkey or chicken sometime too.
This healthy, low calorie, gluten free salad is a great way to get back on track to healthy eating. If you are ever in Florida be sure to stop in at one of the Columbia Restaurants in the Tampa Bay area and order their delicious “1905” Salad. You won’t be disappointed.
You may also enjoy these delicious recipes!
Spinach and Bacon Salad with Lemon Pepper Dill Dressing
Columbia Restaurant’s “1905” Salad
Equipment
- 1 large mixing bowl or salad bowl
- 1 sharp knife to pair vegetables
- salad tongs to toss salad
- 1 small bowl to mix salad dressing
- 1 whisk
Ingredients
SALAD:
- 1 head iceberg lettuce broken into 1 1/2” by 1 1/2” pieces
- 5 ripe Roma tomatoes sliced or 4 large vine-ripe tomatoes cut into eighths
- 1 cup baked ham julienned
- 1 cup Swiss cheese julienned or shredded
- 1 cup pimiento-stuffed Spanish olives
- “1905” dressing see recipe below
- 3/4 cup Romano cheese grated
- 1 lemon
- 2 tbsp. Lea & Perrin’s Worcestershire sauce (it's gluten free)
“1905” DRESSING:
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic minced
- 2 tsp. dried oregano
- 1/8 cup white wine vinegar
- Salt and pepper to taste
Instructions
SALAD:
- Combine lettuce, tomatoes, ham, Swiss cheese and olives in salad bowl.
- Before serving, add “1905” dressing, Romano cheese, Worcestershire sauce, and the juice of one lemon.
- Toss well and serve immediately.
- Grind black pepper over top of salads, if desired.
- Makes 2 full salads or 4 side salads.
“1905” DRESSING:
- 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 one to two days in advance and refrigerate.