Columbia’s Original Spinach and Mushroom Salad reinterprets the 1905 classic with tender spinach and sautéed mushrooms, alongside ham, Swiss cheese, and olives. Tossed in a tangy garlic-Worcestershire dressing, this hearty salad blends Tampa’s culinary heritage with earthy, savory flavors for a fresh, satisfying twist.
Recipe Tips and Tricks
- Mushroom Sauté: Cook mushrooms over medium-high heat to brown them nicely—don’t overcrowd the pan, or they’ll steam instead of crisp.
- Spinach Freshness: Use baby spinach for tender leaves; rinse and dry well so the dressing clings without wilting the greens too much.
- Dressing Emulsion: Whisk the dressing vigorously or shake it in a jar for a smooth blend that coats every leaf evenly.
- Cheese Texture: Julienne Swiss for a chewy bite that contrasts the soft mushrooms and spinach—freshly cut is best.
- Serving Warmth: Add mushrooms warm to the salad for a cozy contrast, but toss just before serving to keep spinach crisp.
Why You’ll Love This Recipe
You’re going to absolutely adore Columbia’s Original Spinach and Mushroom Salad—it’s a dish that’s packed with flavor and feel-good vibes! Picture this: tender baby spinach leaves cradling golden, sautéed mushrooms that bring an earthy richness to every bite, paired with the familiar 1905 Salad stars—savory ham, nutty Swiss cheese, and briny green olives. Then there’s the dressing—a garlicky, tangy Worcestershire masterpiece that ties it all together with that unmistakable Columbia flair. You’ll love how this salad takes the spirit of Tampa’s 1905 legacy and spins it into something fresh and hearty, with the mushrooms adding a warm, umami depth and the spinach keeping it light and vibrant. It’s perfect as a standout side for grilled meats, a companion to a warm Cuban sandwich, or even a main dish when you want something satisfying yet not too heavy. The way the warm mushrooms play off the cool spinach, the salty ham dances with the sweet-tangy dressing, and the crunch of every forkful comes together—it’s pure magic. Plus, it’s so easy to whip up, with just a quick sauté standing between you and salad bliss. This isn’t just a salad—it’s a delicious journey through flavor and tradition that’ll have you hooked from the first bite and dreaming of the next!
Columbia’s Original Spinach and Mushroom Salad
A 1905-inspired spinach-mushroom salad with ham, Swiss, olives, and tangy garlic-Worcestershire dressing.
Ingredients
- 6 cups baby spinach (about 5 ounces)
- 8 ounces cremini mushrooms, sliced
- ½ cup Swiss cheese, julienned
- ½ cup baked ham, julienned
- ½ cup pimiento-stuffed green Spanish olives, sliced
- ¼ cup extra-virgin Spanish olive oil (divided: 1 tablespoon for sautéing, 3 tablespoons for dressing)
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons white wine vinegar
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Hey there, let’s whip up this Columbia’s Original Spinach and Mushroom Salad—it’s going to be a flavor-packed treat! First, let’s get those mushrooms going. Heat 1 tablespoon of that gorgeous Spanish olive oil in a large skillet over medium-high heat. Toss in your sliced cremini mushrooms—spread them out so they don’t overlap too much—and sprinkle with a pinch of salt and pepper. Sauté for about 8-10 minutes, stirring occasionally, until they’re golden brown and slightly crispy on the edges. The kitchen’s going to smell amazing—earthy and cozy! Set them aside to cool slightly; we’ll add them warm for that perfect contrast.
- Now, the dressing—time to bring that 1905 magic to life! In a small bowl or jar, combine 3 tablespoons of olive oil, minced garlic (chop it fresh for that zesty punch), Worcestershire sauce, white wine vinegar, lemon juice (squeeze it fresh—watch those seeds!), and dried oregano. Add a pinch of salt and pepper, then whisk it briskly or shake it up until it’s smooth and emulsified. Taste it—want more tang? Add a splash of lemon. More depth? A bit more Worcestershire. This dressing’s got that Columbia soul and it’s ready to shine!
- Let’s assemble this beauty! Grab a big, happy bowl and add your baby spinach—it’s tender and ready to soak up all these flavors. Toss in the julienned Swiss cheese and ham (thin strips make it so pretty), then scatter those sliced green olives for that briny sparkle. Add the warm sautéed mushrooms—they’ll bring a cozy vibe—and pour that tangy dressing over everything. Toss gently with tongs or your hands—get every leaf and morsel coated in that garlicky goodness. If you’ve got a few minutes, pop it in the fridge for 15 minutes to let the flavors meld, but it’s delicious right away too.
- Serve it up as a hearty side or a light main—maybe with some crusty Cuban bread to mop up the dressing. You’ve just made a salad that’s part Tampa tradition, part earthy delight, and all delicious—dig in and enjoy every savory, tangy bite!
Notes
- For that 1905 authenticity, keep the ham and olives—they’re the heart of Columbia’s legacy.
- Sauté extra mushrooms—they’re irresistible as a snack or topping for other dishes.
- Pair with a crisp white wine or Columbia’s sangria for a full Tampa-inspired experience!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 400Total Fat 40gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 31gCholesterol 16mgSodium 239mgCarbohydrates 5gFiber 1gSugar 2gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Baby Spinach: The base of this salad, baby spinach offers tender, earthy leaves that hold up to the dressing without wilting too fast. Look for vibrant green, crisp bunches.
- Cremini Mushrooms: Also called brown or baby bella, these bring a meaty, savory depth. Slice them evenly for consistent sautéing—freshness is key.
- Swiss Cheese: A 1905 essential, Swiss adds nutty creaminess. Julienne it into thin strips for texture that complements the soft mushrooms.
- Baked Ham: Another 1905 classic, ham delivers savory richness. Use leftover baked ham or deli slices, julienned finely for even bites.
- Green Spanish Olives: Pimiento-stuffed olives lend a briny zing and Spanish flair. Slice them thin to weave their flavor throughout.
- Olive Oil: Extra-virgin Spanish olive oil is ideal—use it for sautéing mushrooms and in the dressing for its fruity, robust note.
- Garlic: Freshly minced garlic gives the dressing its 1905 punch—mince it fine for a bold, even infusion.
- Worcestershire Sauce: The 1905 secret, this adds tangy depth and umami—Lea & Perrins keeps it authentic.
- White Wine Vinegar: Bright and fruity, this vinegar lifts the dressing, balancing the richness of the mushrooms and cheese.
- Lemon Juice: Freshly squeezed lemon juice adds a zesty finish, cutting through the earthy flavors with brightness.
Variations and Substitutions
- Greens Swap: Use arugula for a peppery kick or mix spinach with kale for a heartier base—both pair well with mushrooms.
- Mushroom Options: Swap cremini for shiitake for a woodsy flavor, or use white button mushrooms for a milder taste—sauté them all the same way.
- Cheese Alternatives: Replace Swiss with Gruyère for a richer melt, or Parmesan shavings for a sharper, Caesar-like vibe.
- Meat Variations: Sub ham with prosciutto for a saltier edge, turkey for a lighter feel, or skip it for a vegetarian take with extra mushrooms or nuts.
- Olive Substitutes: Black olives or Kalamata can replace green Spanish—each shifts the brine profile, so tweak salt accordingly.
- Dressing Tweaks: Add a teaspoon of Dijon mustard for a spicy kick, or use balsamic vinegar instead of white wine for a sweeter depth.
- Nutty Boost: Toss in toasted walnuts or almonds for crunch—they echo the mushrooms and add a toasty layer.
Storage Options
- Refrigerator: Store undressed salad (spinach, ham, cheese, olives) in an airtight container for up to 2 days. Sautéed mushrooms and dressing keep separately for 3 days—reheat mushrooms gently before serving.
- Make-Ahead: Prep dressing and sauté mushrooms a day ahead; store separately in the fridge and assemble fresh when ready.
- Freezing: Not recommended—spinach wilts, and mushrooms lose texture. Enjoy fresh or refrigerated for best results!
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