Historical Columbia House Mixed Greens with Vinaigrette reinterprets the 1905 classic with vibrant mixed greens, ham, Swiss cheese, and olives. Tossed in a light, tangy vinaigrette with garlic and oregano, this elegant salad honors Tampa’s culinary heritage while offering a fresh, sophisticated twist on a beloved tradition.
Recipe Tips and Tricks
- Greens Prep: Rinse and dry mixed greens thoroughly—use a salad spinner to keep them crisp so the vinaigrette clings perfectly.
- Vinaigrette Balance: Whisk the vinaigrette well and taste as you go—adjust vinegar or honey for your ideal tangy-sweet mix.
- Cheese Texture: Julienne Swiss thinly for a delicate bite that blends with the greens—freshly cut keeps it flavorful.
- Olive Distribution: Slice olives finely to spread their briny flavor evenly throughout the salad without overpowering.
- Toss Lightly: Dress the salad just before serving and toss gently—overmixing can bruise the greens and dull their vibrancy.
Why You’ll Love This Recipe
You’re going to absolutely adore this Historical Columbia House Mixed Greens with Vinaigrette—it’s a dish that’s as delightful to eat as it is to share! Imagine a bowl brimming with tender mixed greens—think peppery arugula, soft spinach, and crisp romaine—mingling with the savory goodness of julienned ham, nutty Swiss cheese, and briny green olives, all straight from the Columbia’s 1905 playbook. Then there’s the vinaigrette: a light, tangy blend of olive oil, vinegar, garlic, and oregano that lifts every bite with a fresh, herbaceous zing, offering a brighter take on the original dressing.
You’ll love how this salad pays homage to Tampa’s culinary roots while feeling modern and elegant—perfect for a light lunch, a refined side at dinner, or a standout dish at your next gathering. The variety of greens adds texture and flavor, the ham and cheese bring that satisfying heartiness, and the vinaigrette ties it all together with a clean, vibrant finish that’s never heavy.
It pairs beautifully with roasted chicken or a glass of chilled white wine, yet shines on its own as a wholesome, flavorful option. Plus, it’s so easy to whip up—just a quick whisk of the vinaigrette and a toss of the greens, and you’ve got a stunner. This isn’t just a salad—it’s a delicious bridge between history and today that’ll have you savoring every fresh, tangy bite and coming back for more!
Historical Columbia House Mixed Greens with Vinaigrette
A 1905-inspired mixed greens salad with ham, Swiss, olives, and tangy vinaigrette.
Ingredients
- 6 cups mixed greens (arugula, spinach, romaine blend)
- 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
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Hey there, let’s whip up this Historical Columbia House Mixed Greens with Vinaigrette—it’s going to be a fresh, flavorful treat! First, grab your mixed greens—arugula, spinach, and romaine make a great trio—and give them a good rinse under cold water. Spin them dry in a salad spinner or pat with a clean towel—crisp greens are key! Toss them into a big, happy bowl where they can stretch out and show off their vibrant colors.
- Next, take your Swiss cheese and ham—julienne them into thin strips, then add them to the greens. They’ll bring that nutty and savory goodness that’s pure 1905 magic. Slice your green olives thinly and sprinkle them in too—their briny zing is going to weave through every bite like a little Spanish secret.
- Now, the vinaigrette—let’s make it sing! In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic (chop it fresh for that subtle kick), honey, dried oregano, and Dijon mustard. 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 vinegar. More sweetness? A touch more honey. This vinaigrette’s light and zesty, ready to lift our greens to new heights!
- When you’re ready to serve, pour that tangy vinaigrette over the greens, ham, cheese, and olives, and toss gently with tongs or your hands—get every leaf coated without bruising them. 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 in a pretty bowl or on plates for that elegant touch—perfect as a refined side or a light main. Pair it with some warm Cuban bread if you’re feeling fancy. You’ve just made a salad that’s part Columbia history, part fresh delight, and all delicious—enjoy every vibrant, tangy bite!
Notes
- For that 1905 authenticity, keep the ham and olives—they’re the Columbia soul of this dish.
- Use a variety of greens for the best flavor and texture—pre-mixed bags work in a pinch!
- Pair with a crisp rosé or Columbia’s sangria for a full Tampa-inspired experience!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 390Total Fat 40gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 31gCholesterol 16mgSodium 207mgCarbohydrates 4gFiber 1gSugar 2gProtein 6g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Mixed Greens: A blend of arugula, spinach, and romaine offers variety—arugula adds pepper, spinach brings earthiness, and romaine gives crunch. Look for fresh, vibrant leaves.
- Swiss Cheese: A 1905 essential, Swiss provides nutty richness. Julienne it finely for a delicate texture that complements the greens.
- Baked Ham: Another 1905 classic, ham adds savory depth. Use leftover baked ham or deli slices, julienned thinly for even bites.
- Green Spanish Olives: Pimiento-stuffed olives deliver a briny zing and Spanish flair. Slice them thin to distribute their bold flavor.
- Olive Oil: Extra-virgin Spanish olive oil is the vinaigrette’s backbone—its fruity, robust note ties into Columbia’s heritage.
- Red Wine Vinegar: Tangy and slightly sweet, this vinegar brightens the dressing, balancing the richness of the ham and cheese.
- Garlic: Freshly minced garlic gives a subtle 1905-inspired punch—keep it light to let the greens shine.
- Honey: A touch of honey softens the vinegar’s bite, adding a gentle sweetness that rounds out the vinaigrette.
- Oregano: Dried oregano brings an earthy, herbaceous note, echoing the 1905 dressing tradition.
- Dijon Mustard: A small amount adds depth and helps emulsify the vinaigrette for a smooth, clingy texture.
Variations and Substitutions
- Greens Swap: Use all spinach for an earthy base, kale for a heartier chew, or butter lettuce for a softer feel—adjust tossing to suit their texture.
- Cheese Options: Swap Swiss for manchego for a Spanish twist, or Parmesan shavings for a sharper, lighter touch.
- Protein Alternatives: Replace ham with turkey for a leaner option, prosciutto for a saltier edge, or skip it for a vegetarian version with extra olives or nuts.
- Olive Substitutes: Black olives or Kalamata can stand in for green Spanish—each shifts the brine profile, so tweak salt as needed.
- Vinaigrette Tweaks: Use white wine vinegar for a milder tang, balsamic for a deeper sweetness, or lemon juice instead of vinegar for a citrusy lift.
- Sweetness Swap: Swap honey for maple syrup or agave—each adds a different subtle sweetness to the dressing.
- Nutty Addition: Toss in toasted pecans or almonds for crunch—they complement the greens and ham beautifully.
Storage Options
- Refrigerator: Store undressed greens, ham, cheese, and olives in separate airtight containers for up to 2 days. Vinaigrette keeps separately for a week—toss fresh before serving.
- Make-Ahead: Prep vinaigrette and julienne ingredients a day ahead; store separately and assemble just before serving to keep greens crisp.
- Freezing: Not recommended—greens wilt, and vinaigrette separates. Enjoy fresh or refrigerated for best results!
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