Summer Copy Cat Salads

Who doesn’t love a delicious cold salad on a hot steamy day?!
If you’re like me, you’re thinking twice about heading out to your favorite local eatery amidst this global pandemic we’re experiencing these days.
I decided instead going out to the restaurants I thought I’d try a taste of the restaurants from my own kitchen.
‘Copy Cat’ recipes from thousands of restaurants can be had by a simple Google search online.  From appetizers, soup, salads, entrees, and more, you can create delicious restaurant style meals in a flash without leaving your home!
I’m sharing two of my favorite ‘copy cat’ salad recipes for you to try out – one from Bob Evans and one from the well known Columbia Restaurant in the Ybor City/Tampa area.
Stay safe out there!
Bon Appetit!

Bob Evans Wildfire Ranch Salad
Ingredients

– 2 cups Lettuce – Romaine, Spinach, or Iceberg
– 1/4 cup corn drained
– 1/4 black beans rinsed
– 1/2 cup grape tomatoes
– 1/4 cup cheddar cheese shredded
– 3 slices red onion
– 1 scallion, sliced

– chicken breast sliced (or tenders, nuggets – grilled or breaded)

– 1/3 cup Santa Fe-style crunchy tortilla strips or any tortilla chips broken

– Dressing:

– 2 tablespoons barbecue sauce
– 2 tablespoons ranch dressing

Layer the lettuce, corn, beans, tomatoes, cheese, onion, scallion and chicken on a plate.

Mix barbecue sauce and ranch dressing in a small bowl.  Drizzle over the top of your salad.

Sprinkle with Santa Fe tortilla strips.

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Columbia Restaurant 1905 Salad

Salad Ingredients

4 cups iceberg lettuce, broken into 1 ½” × 1 ½” pieces
1 ripe tomato, cut into eighths
½ cup baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
½ cup Swiss cheese, julienne 2″ × ⅛”
½ cup pimiento-stuffed green Spanish olives

“1905” Dressing (see recipe below)

¼ cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon

Salad Preparation

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 Ingredients

½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
⅛ cup white wine vinegar
Salt and pepper to taste

Salad Dressing Preparation

Mix olive oil, garlic and oregano in a bowl with a wire whisk.  Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

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