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–+ servings
1981 Salad

1981 Salad: A Fresh Take on a Classic Favorite

1981 Salad is a vibrant and easy-to-make dish, bursting with flavors and colors, perfect for gatherings.
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Prep Time 15 minutes
Melding Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing Ingredients
  • ½ cup Olive Oil Substitute with avocado oil for a different flavor
  • 2 cloves Garlic Minced; use fresh for best taste
  • 1 teaspoon Dried Oregano Feel free to use fresh if available
  • 1 tablespoon Worcestershire Sauce Use vegan Worcestershire for vegetarian version
  • ¼ cup White Wine Vinegar Substitute with apple cider vinegar for fruitier flavor
  • 1 unit Lemon Juice Fresh lemon juice recommended
  • to taste Salt
  • to taste Black Pepper
Salad Base Ingredients
  • 6 cups Iceberg Lettuce Washed and chopped; can use spring mix for flavor
  • 2 unit Tomatoes Sliced; use vine-ripened or heirloom for best flavor
Toppings
  • 1 cup Julienned Swiss Cheese Substitute with Monterey Jack or Gruyère if desired
  • 1 cup Julienned Smoked Ham Turkey or chicken can be used as alternatives
  • to taste Green Olives with Pimentos Any preferred olives can be substituted
  • 1 cup Quartered Marinated Artichokes Canned artichoke hearts are a suitable substitute
  • ½ cup Grated Parmesan or Romano Cheese Consider using nutritional yeast for a dairy-free option

Equipment

  • mixing bowl
  • Whisk
  • Serving Forks

Method
 

Making the Salad
  1. In a medium bowl, whisk together olive oil, minced garlic, dried oregano, Worcestershire sauce, white wine vinegar, and lemon juice. Season with salt and black pepper. Set aside.
  2. In a large mixing bowl, combine iceberg lettuce, sliced tomatoes, julienned Swiss cheese, and julienned smoked ham. Toss until evenly distributed.
  3. Whisk the dressing again then drizzle it over the salad. Toss gently to coat all ingredients evenly.
  4. Sprinkle grated Parmesan or Romano cheese on top and toss again to distribute.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Let the dressing sit for a few hours for enhanced flavor. Dress only the portion you plan to serve to keep the salad crisp.

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