Salad Recipes

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Salad and Salad Dressing Recipes

Thom's Recipe File

History of Salads & Dressings:


I found a lot of good information on salads at "" and this salads history information wasSalads at where you will find additional information to include...

In the last few decades the salad has become a full participant in our meal-time activities, but it spent a long, hard time reaching that acceptance. Today one can walk into Saladsalmost any restaurant and expect to find at least a small choice of salads big and hearty enough to make a meal of, but it wasn't always so. Once relegated to either an appetizer or a side dish, it was a meal only for people who where either watching their figure or recovering from a medical problem. The salad was considered effete at best and a dietary chore at worst.

Today both health and flavor conscious Americans make salad a regular part of their diet. While nutritional education and evolving attitudes have contributed to the vindication of the salad, it was the persistence of salad makers and lovers that really made the salad what it is today. So when you enjoy your next salad, you can feel good that you're no only eating healthy, you're participating in one of the great culinary success stories.

Salad Dressings

The following is from Linda Stradley at "What's Cooking America".  There is much more information on the website please take a look and check it our for yourself. 

According to Linda Stradley, a sauce for a salad is usually based on vinaigrette, mayonnaise, or other emulsified product.

Salad dressings and sauces have a long and colorful history, dating back to ancient times. The Chinese have been using soy sauce for 5,000 years; the Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago; and the ever-popular Worcestershire was derived from a sauce used since the days of the Caesar. Indeed, early Romans preferred their grass and herb salads dressed with salt. Egyptians favored a salad dressed with oil, vinegar and Oriental spices. Mayonnaise is said to have made its debut at a French Nobleman’s table over 200 years ago. Salads were favorites in the great courts of European Monarchs - Royal salad chefs often combined as many as 35 ingredients in one enormous salad bowl, including such exotic "greens" as rose petals, marigolds, nasturtiums, and violets. England’s King Henry IV's favorite salad was a tossed mixture of new potatoes (boiled and diced), sardines and herb dressing. Mary, Queen of Scots, preferred boiled celery root diced and tossed with lettuce, creamy mustard dressing, truffles, chervil and hard-cooked egg slices.

In the Twentieth Century, Americans went a step further in salad development - making it a fine art by using basic dressing ingredients (oil, vinegar or lemon juice, and spices) and Yankee ingenuity, to create an infinite variety of sauces and dressings to make salads the best ever. "Store bought" dressings and sauces were largely unavailable until the turn of the century. Many of the major brands of dressings and sauces available today were on the market as early as the 1920’s.

In 1896, Joe Marzetti opened a restaurant in Columbus, OH and began to serve his customers a variety of dressings developed from old country recipes. Consumer acceptance led Mr. Marzetti to bottle and sell his dressing to restaurant customers in 1919.

In 1912 Richard Hellmann, a deli owner in New York, began to sell his blue ribbon mayonnaise in wooden containers. One year later, in response to a very strong consumer demand, Mr. Hellmann began to market the mayonnaise in glass jars.

In 1925, the Kraft Cheese Company entered the salad products business with the purchase of several regional mayonnaise manufacturers and the Milani Company (which led to Kraft’s initial entry into the pourable dressing business with French Dressing as its first flavor).



• American Potato Salad
• Baby Blue Salad

Baked German Potato Salad


Caesar Salad Dressing


Caesar Salad with Dressing


Caprese Salad


Chicken Salad


Crab Salad


Cranberry Salad

• Cucumber Salad

Donna's Fruit Salad Glaze


Donna's Thai Cucumber Salad


Egg Salad

• French Salad Dressing
• German Potato Salad
• German Potato Salad w/Yukon's

Greek Spinach Salad

• Hot Chicken Salad
• Hot German Potato Salad

Italian Salad

• Italian Salad Dressing

Korean Beef Salad


Large Chef Salad


Mandarin Cashew Tossed Salad

• Moroccan Tomato Salad

Onion Salad Dressing


Orange and Olive Salad

• Raspberry Salad Dressing
• Salad In A Jar
• Salad Fixins
• Slaw
• Smoked Salmon and Arugula Salad

Spinach and Garden Vegetable Salad

• Table Salad
• Thai Beef Salad

Thai Beef Salad, Yum Nuea

• Thai Cucumber Salad

Thai Tossed Beef Salad


Caesar Salad?

According to the "" a typical Caesar salad comprises romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper, originally prepared tableside. Caesar Cardini, who ran restaurants in Tijuana, Mexico, in the 1920s-1940s, is commonly credited as the creator.

As a historical addendum, the salad recipe was created at a place operated by Cardini on the ground floor of the Hotel Comercial at the corner of 2nd Street and Main. In 1929-1930, Cardini moved his restaurant to the newly constructed Hotel Caesar on Main St., nowadays Avenida Revoluciσn, near the corner of 5th St. The Hotel Comercial is long-gone, but the historic "Comercial" building still stands at the same location, and the Hotel Caesar's continues to operate to this day. The restaurant closed in 1993, but after a renovation in the late 1990's, the bar in the hotel began preparing table-side "ensalada Caesar per tradition" and claim to serve the "original Caesar salad".

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