St Augustine Salad Recipes

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ST AUGUSTINE SALAD

Make and share this St Augustine Salad recipe from Food.com.

Provided by Nyteglori

Categories     Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9



St Augustine Salad image

Steps:

  • Place all ingredients except spinach in a large bowl and mix well.
  • Adjust seasonings if desired then serve on a bed of spinach.

1/2 lb green beans, pared and cooked
2 tomatoes, quartered
2 hard-boiled eggs, quartered
1/2 cup green peas, cooked
1/2 cup sour cream
3 drops Worcestershire sauce
3 drops lemon juice
salt and pepper
2 cups spinach

GRIDDLED AUBERGINE SALAD WITH SULTANAS & PINE NUTS

A simple vegetarian side or main course salad drizzled with sweet honey dressing and served with Greek yogurt

Provided by Sarah Cook

Categories     Side dish

Time 40m

Number Of Ingredients 8



Griddled aubergine salad with sultanas & pine nuts image

Steps:

  • Heat a griddle pan or a barbecue. Brush the aubergine slices with some olive oil, season, then griddle the slices in batches, turning when they are charring and tender. Watch the heat so that they don't char before they soften. Remove to a large serving platter and leave at room temperature until serving.
  • Put the Sherry vinegar and honey in a small pan, and bring to a simmer. Throw in the sultanas and bubble for 5-10 mins until reduced a little - it will thicken up more on cooling. Set aside until ready to serve.
  • Drizzle the syrupy dressing all over the aubergines, scatter with parsley and pine nuts, and serve with a bowl of Greek yogurt.

Nutrition Facts : Calories 314 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 35 grams sugar, Fiber 12 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

3 aubergines , sliced into 1cm-thick rounds
olive oil , for brushing
200ml sherry vinegar
100g clear honey
50g sultana
small pack flat-leaf parsley , chopped
50g toasted pine nuts
pot of Greek yogurt , to serve

PORT ST. AUGUSTINE SALAD

Make and share this Port St. Augustine Salad recipe from Food.com.

Provided by daisygrl64

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9



Port St. Augustine Salad image

Steps:

  • place beans, tomatoes, eggs, peas in large bowl.
  • season with salt and pepper.
  • add mayonnaise, Worcestershire sauce and lemon juice.
  • mix well
  • serve on lettuce leaves.

Nutrition Facts : Calories 394.6, Fat 13.2, SaturatedFat 2.4, Cholesterol 113.6, Sodium 2764.9, Carbohydrate 71.3, Fiber 6.9, Sugar 33.1, Protein 7.9

1/2 lb green beans, pared and cooked
2 tomatoes, cored and quartered
2 hard-boiled eggs, quartered
1/2 cup green peas, cooked
1/2 cup mayonnaise
1 large head romaine lettuce, washed and dried
3 drops Worcestershire sauce
3 drops lemon juice
salt and pepper

COLUMBIA'S ORIGINAL "1905" SALAD

1905 is the year that the Columbia Restaurant was founded in the Ybor City section of Tampa, Florida. At this legendary restaurant, this wonderful salad is tossed at your table. Don't forget to have some warm Cuban bread and sweet cream butter to serve along with this delicious salad.

Provided by Alan in SW Florida

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13



Columbia's Original

Steps:

  • Toss together all salad ingredients in a large bowl, except Romano cheese.
  • Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.
  • Add dressing to salad and toss well. Add Romano cheese and toss one more time.

Nutrition Facts : Calories 364.3, Fat 33.9, SaturatedFat 7.1, Cholesterol 24, Sodium 475.2, Carbohydrate 7.2, Fiber 2, Sugar 3.4, Protein 9.8

1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut into eighths
1/2 cup sliced swiss cheese, cut into julienne strips
1/2 cup sliced baked ham, cut into julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons freshly grated romano cheese
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
2 teaspoons fresh lemon juice

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