Here are some favorite recipes from those places.
Chattanooga loves this recipe.
1/2 head Fresh, crisp lettuce
1/4 cup melted Peanut butter
2 tablespoons Mayonnaise
1/4 cup Sliced almonds or cashews
2 tablespoons chopped celery
2 tablespoons raisins
Tear up your lettuce onto two plates. Slice the bananas, one per plate. Mix the melted peanut butter and mayonnaise together add drizzle over the salads. Sprinkle the nuts on top.
Here is an Atlanta favorite
1 (4 ounce) packet saltine crackers
1 large tomato, chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard-cooked egg, chopped
salt and freshly ground black pepper to taste
Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.
Here is a favorite recipe from Tampa, Florida
1/2 head iceberg lettuce
2 ripe tomatoes, cut in eighths
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons grated Romano cheese
Toss together all salad ingredients.
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice
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 peeper. Add dressing to salad and toss well. Serves 4.