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Just when you thought salads couldn’t get any more iconic, along comes the Original 1905 Salad. This isn’t just any salad; it’s a piece of history that’s as delicious today as it was over a century ago. Perfect for those who appreciate a blend of crisp greens, savory meats, and a dressing that ties it all together.

Why This Recipe Works

• The combination of crisp iceberg lettuce and romaine offers the perfect crunch and freshness.
• Julienned ham and Swiss cheese add a savory depth that makes this salad a meal in itself.
• The signature dressing, with its tangy and slightly sweet profile, is what truly sets this salad apart.
• It’s a versatile dish that can be customized to suit any taste or dietary preference.
• Preparing this salad is a breeze, making it perfect for weeknight dinners or special occasions.

Ingredients

• 4 cups iceberg lettuce, chopped
• 4 cups romaine lettuce, chopped
• 1 cup ham, julienned
• 1 cup Swiss cheese, julienned
• 1/2 cup green olives, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Romano cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Equipment Needed

• Large salad bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Instructions

Step 1: Prepare the Greens

Start by washing your iceberg and romaine lettuce thoroughly under cold water. Pat them dry with a clean towel or use a salad spinner to remove excess moisture. Chop the lettuces into bite-sized pieces and place them in a large salad bowl. This ensures your salad is crisp and refreshing, not soggy.

Step 2: Add the Proteins and Veggies

Next, julienne the ham and Swiss cheese into thin strips for easy eating. Slice the green olives and halve the cherry tomatoes. Add these ingredients to the bowl with the greens. The combination of savory ham, creamy cheese, and briny olives creates a flavor profile that’s hard to resist.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper until well combined. The dressing should be emulsified, with all the flavors melding together beautifully. Taste and adjust the seasoning as needed.

Step 4: Toss the Salad

Drizzle the dressing over the salad ingredients in the large bowl. Using salad tongs or two large spoons, gently toss the salad until all the ingredients are evenly coated with the dressing. Be careful not to overmix, as this can bruise the greens and make the salad limp.

Step 5: Serve Immediately

Once the salad is perfectly tossed, sprinkle the grated Romano cheese on top for an extra layer of flavor. Serve the salad immediately to enjoy the crispness of the greens and the freshness of the ingredients at their best.

Tips and Tricks

For the best results, chill your salad plates before serving to keep the salad crisp longer. If you’re preparing the salad ahead of time, keep the dressing separate and toss just before serving to prevent sogginess. Experiment with the dressing ingredients to suit your taste; a little more vinegar can add brightness, while extra olive oil can make it richer. For a healthier version, substitute turkey for the ham and reduce the amount of cheese. Always use fresh, high-quality ingredients for the best flavor and texture.

Recipe Variations

• For a vegetarian version, omit the ham and add grilled vegetables or chickpeas for protein.
• Swap the Swiss cheese for feta or goat cheese for a different flavor profile.
• Add avocado slices or hard-boiled eggs for extra creaminess and protein.
• Use a mix of different lettuces, such as arugula or spinach, for varied textures and flavors.
• For a spicy kick, add sliced jalapeños or a dash of hot sauce to the dressing.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead of time, but keep the dressing separate and toss just before serving to maintain the crispness of the greens. The dressing can be made up to three days in advance and stored in the refrigerator.

What can I substitute for red wine vinegar in the dressing?

If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as a substitute. Each will slightly alter the flavor profile of the dressing, so adjust the other seasonings accordingly.

How can I make this salad more filling?

To make the salad more substantial, consider adding grilled chicken, shrimp, or steak. You can also include quinoa or farro for a hearty grain addition that boosts the protein and fiber content.

Summary

The Original 1905 Salad is a classic dish that combines crisp greens, savory meats, and a tangy dressing for a refreshing and satisfying meal. With its simple preparation and versatile ingredients, it’s a timeless recipe that can be adapted to suit any taste or occasion.

Our Asian Chop Chop Salad is a vibrant, crunchy, and utterly delicious dish that’s perfect for any occasion. Packed with fresh veggies, a tangy dressing, and a sprinkle of nuts for that extra crunch, this salad is a surefire way to brighten up your meal.

Why This Recipe Works

• The combination of crisp vegetables and a homemade dressing creates a perfect balance of textures and flavors.
• It’s incredibly versatile, allowing you to swap ingredients based on what’s in your fridge.
• This salad comes together in under 30 minutes, making it a great option for busy weeknights.
• The addition of nuts adds a delightful crunch and a boost of protein.
• It’s a crowd-pleaser that works as a side or a main dish.

Ingredients

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/2 cup roasted peanuts
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated ginger

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Instructions

Step 1: Prepare the Vegetables

Start by washing all your vegetables thoroughly. Shred the cabbage and carrots using a grater or a food processor for uniformity. Thinly slice the bell pepper, chop the cilantro and green onions, and set everything aside in a large mixing bowl. This step is all about prepping your base, so take your time to ensure everything is evenly chopped for the perfect bite every time.

Step 2: Make the Dressing

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until well combined. The key here is to balance the tanginess of the vinegar with the sweetness of the honey, so feel free to adjust to your taste. This dressing is what brings the salad to life, so don’t skimp on the flavors.

Step 3: Combine and Toss

Pour the dressing over the prepared vegetables in the large mixing bowl. Using a pair of tongs or your clean hands, gently toss the salad until every piece is evenly coated with the dressing. This ensures that every forkful is as flavorful as the last. Be gentle to keep the vegetables crisp and not bruised.

Step 4: Add the Crunch

Sprinkle the roasted peanuts over the top of the salad for that irresistible crunch. If you’re not a fan of peanuts, feel free to substitute with almonds or cashews. The nuts not only add texture but also a nice protein boost, making the salad more satisfying.

Step 5: Serve Immediately

This salad is best enjoyed fresh, so serve it right away to maintain the crunch of the vegetables and nuts. If you need to prepare it ahead of time, keep the dressing and nuts separate and add them just before serving to prevent sogginess.

Tips and Tricks

For an extra layer of flavor, try toasting the nuts before adding them to the salad. This enhances their natural oils and makes them even crunchier. If you’re meal prepping, store the dressed salad in an airtight container in the fridge, but remember it’s best eaten within a day. For a spicier kick, add a dash of chili flakes or a spoonful of sriracha to the dressing. And don’t forget, the salad is a great way to use up any leftover veggies in your fridge—just chop them up and throw them in!

Recipe Variations

• For a protein-packed version, add grilled chicken, shrimp, or tofu.
• Swap the peanuts for almonds or cashews for a different crunch.
• Add mango or pineapple for a sweet twist.
• Use kale or spinach instead of cabbage for a different green base.
• For a low-carb option, omit the honey in the dressing and add a splash of lime juice for acidity.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately a day in advance. However, for the best texture, combine them and add the nuts just before serving to keep everything crisp and fresh.

Is there a substitute for soy sauce for a gluten-free version?

Absolutely! You can use tamari or coconut aminos as a gluten-free alternative to soy sauce. Both options will give you that umami flavor without the gluten.

How can I make this salad more filling?

Adding a protein like grilled chicken, shrimp, or tofu can turn this salad into a hearty main dish. You can also include quinoa or brown rice for an extra fiber boost.

Summary

This Asian Chop Chop Salad is a delightful mix of crunchy vegetables, a tangy-sweet dressing, and roasted peanuts for that extra crunch. It’s quick to make, versatile, and perfect for any meal. Whether you’re looking for a light side or a hearty main, this salad has got you covered.

Crisp, fresh, and utterly delicious, this bok choy salad is about to become your new favorite way to enjoy greens. Combining the perfect crunch with a tangy dressing, it’s a side dish that steals the show.

Why This Recipe Works

• The combination of bok choy’s crisp texture with a creamy, tangy dressing creates a perfect balance of flavors and textures.
• Quick to prepare, this salad is ideal for busy weeknights or last-minute gatherings.
• Customizable with various add-ins, making it easy to tailor to your taste preferences or what you have on hand.

Ingredients

• 4 cups chopped bok choy
• 1/2 cup sliced almonds
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Instructions

Step 1: Prepare the Bok Choy

Start by washing the bok choy thoroughly under cold water to remove any dirt. Pat dry with a clean towel or use a salad spinner. Chop the bok choy into bite-sized pieces, ensuring they’re uniform for even dressing distribution.

Step 2: Toast the Almonds

Heat a dry skillet over medium heat. Add the sliced almonds, stirring frequently, until they’re golden and fragrant, about 3-5 minutes. Watch closely to prevent burning. Let them cool slightly before adding to the salad.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined. Taste and adjust the seasoning as needed. For a creamier dressing, you can add a tablespoon of Greek yogurt.

Step 4: Combine the Salad

In a large bowl, toss the chopped bok choy with the toasted almonds and dried cranberries. Drizzle the dressing over the top and toss gently to coat all the ingredients evenly.

Step 5: Serve Immediately

This salad is best enjoyed fresh. Serve immediately after dressing to maintain the bok choy’s crisp texture. If preparing ahead, keep the dressing separate until ready to serve.

Tips and Tricks

For an extra crunch, consider adding sunflower seeds or croutons. If you’re not a fan of cranberries, try substituting with raisins or chopped apples for a different sweetness. To make this salad a main dish, add grilled chicken or tofu for protein. Always taste your dressing before adding it to the salad to ensure the flavors are balanced. Lastly, if you’re serving this salad at a gathering, consider doubling the recipe—it’s always a hit!

Recipe Variations

• Asian-Inspired: Add mandarin oranges, sesame seeds, and swap the dressing for a sesame oil and soy sauce mixture.
• Spicy Kick: Include sliced jalapeños or a dash of chili flakes in the dressing for some heat.
• Cheesy Twist: Sprinkle with crumbled feta or goat cheese for a creamy, tangy addition.

Frequently Asked Questions

Can I use baby bok choy instead?

Absolutely! Baby bok choy is tender and sweet, making it a great alternative. Just adjust the quantity since baby bok choy leaves are smaller. You might need a bit more to reach the same volume.

How long does this salad keep?

Once dressed, it’s best eaten within a few hours as the bok choy can wilt. However, you can store the undressed salad and dressing separately in the fridge for up to 2 days.

Can I make this salad vegan?

Yes! Simply ensure your honey is substituted with maple syrup or agave nectar to keep it vegan-friendly. All other ingredients are naturally vegan.

Summary

This bok choy salad is a refreshing, crunchy, and flavorful dish that’s quick to prepare and versatile. Perfect for any occasion, it’s sure to impress with its balance of textures and tastes.

Crisp, cool, and utterly refreshing, this cucumber salad with red wine vinegar is the perfect side dish for those sweltering summer days. Combining the crunch of fresh cucumbers with the tangy kick of red wine vinegar, this recipe is a breeze to make and a joy to eat.

Why This Recipe Works

• The combination of crisp cucumbers and tangy red wine vinegar creates a refreshing flavor profile that’s perfect for summer.
• It’s incredibly easy to make, requiring just a few simple ingredients and no cooking.
• The salad can be prepared in advance, making it a great option for picnics and potlucks.
• Red wine vinegar not only adds flavor but also helps to preserve the cucumbers’ crispness.
• This recipe is versatile, allowing for various additions and substitutions based on personal preference.

Ingredients

• 2 large cucumbers, thinly sliced
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh dill, chopped

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Instructions

Step 1: Prepare the Cucumbers

Start by washing the cucumbers thoroughly under cold water. Using a sharp knife or a mandoline, slice the cucumbers into thin rounds, about 1/8 inch thick. This ensures each bite is perfectly crisp. Transfer the sliced cucumbers to a large mixing bowl.

Step 2: Make the Dressing

In a small bowl, whisk together the red wine vinegar, olive oil, sugar, salt, and black pepper until the sugar and salt are completely dissolved. This creates a balanced dressing that’s both tangy and slightly sweet, perfect for enhancing the cucumbers’ natural flavors.

Step 3: Combine Ingredients

Add the thinly sliced red onion and chopped fresh dill to the bowl with the cucumbers. Pour the dressing over the top and gently toss everything together until the cucumbers are evenly coated. Be careful not to overmix to keep the cucumbers crisp.

Step 4: Let It Marinate

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and the cucumbers to slightly soften while retaining their crunch.

Step 5: Serve and Enjoy

Give the salad a quick toss before serving to redistribute the dressing. Serve chilled as a refreshing side dish or a light snack on a hot day.

Tips and Tricks

• For an extra crunch, leave the skin on the cucumbers. Just make sure to wash them well.
• If you’re not a fan of dill, try substituting with fresh parsley or mint for a different flavor profile.
• To make this salad ahead of time, prepare the dressing and slice the cucumbers, but don’t combine them until just before serving to maintain maximum crispness.
• For a sweeter version, increase the sugar to 2 teaspoons or add a tablespoon of honey to the dressing.
• If you prefer a more pronounced vinegar flavor, let the salad marinate for up to 2 hours before serving.

Recipe Variations

• Greek Style: Add crumbled feta cheese and kalamata olives for a Mediterranean twist.
• Spicy Kick: Include a thinly sliced jalapeño or a pinch of red pepper flakes for some heat.
• Creamy Version: Mix in a tablespoon of Greek yogurt or sour cream to the dressing for a creamier texture.
• Asian Influence: Substitute the red wine vinegar with rice vinegar and add a teaspoon of sesame oil and some toasted sesame seeds.
• Fruit Addition: Thinly slice some strawberries or watermelon and toss them with the cucumbers for a sweet and savory salad.

Frequently Asked Questions

Can I use apple cider vinegar instead of red wine vinegar?

Yes, you can substitute apple cider vinegar for red wine vinegar if you prefer. The flavor will be slightly different, with apple cider vinegar offering a fruitier taste. The salad will still be delicious, just with a unique twist.

How long can I store this cucumber salad?

This salad is best enjoyed within 24 hours of making it, as the cucumbers will start to lose their crispness over time. However, if you must store it, keep it in an airtight container in the refrigerator for up to 2 days.

Can I add other vegetables to this salad?

Absolutely! This recipe is very adaptable. Feel free to add thinly sliced bell peppers, radishes, or even cherry tomatoes for extra color and texture. Just keep in mind that the more vegetables you add, the more dressing you might need.

Summary

This Crispy Cucumber Salad with Red Wine Vinegar is a simple, refreshing dish that’s perfect for summer gatherings. With its tangy dressing and crisp cucumbers, it’s a crowd-pleaser that’s easy to customize. Whether you stick to the basic recipe or experiment with variations, it’s sure to be a hit.