Salads, sooooo much more than just the bowl of iceberg lettuce!

Salad has it’s roots as far back as the early 1900’s with the Caesar Salad. There is some disagreement about who’s invention is was. George Leonard Herter, is his book Bull Cook and Authentic Historical Recipes and Practices, writes that the Caesar salad was invented in about 1903 by Giacomo Junia, an Italian cook in Chicago, Illinois.

More people, including the late Julia Childs believed that the Caesar salad honors restaurateur Caesar Cardini (1896-1956), who invented it in Tijuana, Mexico in 1924 on the Fourth of July weekend. It is said that on this busy weekend, Cardini was running low on food and he put together a salad for his customers from leftovers in the kitchen! The original recipe included romaine, garlic, croutons, and Parmesan cheese, boiled eggs, olive oil and Worcestershire sauce. Anchovies were added later.

The Cobb Salad, officially created at the Brown Derby restaurant in 1937, consists of chopped chicken or turkey, bacon, hard cooked eggs, tomatoes, avocado, cheddar cheese, and lettuce. It is served with crumbled blue cheese and vinaigrette dressing.

And who hasn’t heard about coleslaw! But did you know that the original word was “kool sla” from the Dutch word “kool” meaning cabbage and “sla” meaning salad. This shredded cabbage mixed with mayo and other ingredients that we serve cold was most likely served hot by the Dutch.

Whatever your favorite salads are, summer is a great time to add garden fresh veggies packed full of nutrition to your creation. Here is a summer recipe idea from twopeasandtheir


6-8 servings


  • 4 ears fresh sweet corn, do not shuck

  • 1/2 cup chopped red onion

  • 1/2 cup chopped fresh cilantro

  • 1 cup chopped tomatoes

  • 1 jalapeno pepper, seeds removed and diced

  • 2 avocados, seed removed and chopped

  • 3 tablespoons fresh lime juice

  • Salt and pepper, to taste


  1. Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for 2 hours. Drain the corn on paper towels. Heat the grill to medium. Place the ears of corn on the grill and grill for about 20 minutes. Make sure you turn the corn occasionally. Let the corn cool to room temperature.

  2. Using a knife, remove the corn kernels and place them in a large bowl. Add the red onion, cilantro, tomatoes, jalapeno, avocado, and fresh lime juice. Carefully stir until ingredients are well combined. Season with salt and pepper, to taste. Serve at room temperature or chilled.

Blog provided by: Linda Ashley, RD, LD


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