"1905" Salad®

In the 1970s, this flavorful salad was the Columbia's answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by Columbia, eventually phasing out the use of black olives and celery. The Columbia created a new dressing that featured Spanish olive oil, minced garlic, dried oregano and white wine vinegar, enhanced by Worcestershire sauce, lemon and Parmesan cheese. The salad earned the Columbia a place on USA Today’s list of “10 Great Places to Make a Meal of a Salad."

Makes 2 full salads or 4 side salads

1905 Salad at the Columbia Restaurant
  • 4 cups iceberg lettuce, broken into 1½" x 1½" pieces

  • 1 ripe tomato, cut into eighths

  • ½ cup baked ham, julienned 2" x ⅛" (may substitute turkey or shrimp)

  • ½ cup Swiss cheese, julienne 2" x ⅛"

  • ½ cup green Spanish olives

  • 2 cups "1905" Dressing (recipe below)

  • ¼ cup Romano cheese, grated

  • 2 tablespoons Lea & Perrins Worcestershire Sauce

  • 1 lemon

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add "1905" Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

"1905" Dressing Recipe

  • 1/2 cup extra-virgin Spanish olive oil

  • 4 garlic cloves, minced

  • 2 teaspoons dried oregano

  • ⅛ cup white wine vinegar

  • Salt and pepper to taste

Mix olive oil, garlic and oregano in a bowl. Stir in vinegar and season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.