COLOMBIAN SALAD DRESSING RECIPES

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COLUMBIA'S ORIGINAL 1905 SALAD RECIPE - FOOD.COM



Columbia's Original 1905 Salad Recipe - Food.com image

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.

Total Time 15 minutes

Prep Time 15 minutes

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, FatContent 33.9, SaturatedFatContent 7.1, CholesterolContent 24, SodiumContent 475.2, CarbohydrateContent 7.2, FiberContent 2, SugarContent 3.4, ProteinContent 9.8

COLOMBIAN POTATO SALAD RECIPE - FOOD.COM



Colombian Potato Salad Recipe - Food.com image

A tasty, tangy, colorful and LOW FAT! potato salad I concocted after having a similar one at a restaurant operated by brothers from Columbia. It's a great change from the same boring mayo-based potato salad. TRY IT!

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, cooked, peeled and cut into 1-inch cubes when cool, about 6 cups total
3 large carrots, peeled, cut into 1/2-inch pieces and steamed until crisp-tender, cooled
1/2 cup chopped red onion
1/4-1/2 cup chopped cilantro, depending on taste
3 large tomatoes, cut into 1-inch chunks
1/3 cup wine vinegar
1 tablespoon oil
1 teaspoon seasoning salt (may add more to taste)
1 teaspoon sugar
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.
  • In a small bowl whisk together dressing ingredients and pour over salad ingredients.
  • Gently combine tomato chunks with the rest of the salad.
  • Chill and allow flavors to blend.

Nutrition Facts : Calories 124.2, FatContent 2.1, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 43.1, CarbohydrateContent 24.8, FiberContent 3.7, SugarContent 5.5, ProteinContent 3.1

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