Forget salad as just a bowl of tossed iceberg lettuce with a tomato and drenched in dressing.  Salads are so much more.  Try these recipes for Portobella Mushroom Romaine, Quick and Easy Sour Cream Fruit, or Chicken Apple Walnut Salads.  These recipes show you how to use salads as side dishes, entrees, or desserts any time of the year.

PORTOBELLA MUSHROOM ROMAINE SALAD
1 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tbsp finely chopped fresh garlic
1 tbsp finely chopped fresh or dried rosemary

In a small skillet saute the garlic and rosemary in the olive oil for one minute. Add the balsamic vinegar and bring to a boil; simmer for four minutes. Chill.

2 heads Romaine lettuce, cut into 1 1/2" pieces
6 Portobello mushroom caps, sliced into 1/4" slices
1 cup shaved Parmigiano Reggiano cheese
4 medium tomatoes, diced
1/4 cup extra virgin olive oil
fresh ground black pepper, to taste
salt, to taste, if desired

Coat the sliced mushrooms with the above Balsamic dressing and set aside.

On a large serving plate or in a shallow bowl layer the ingredients as follows: lettuce, mushroom slices, shaved cheese, tomatoes, pepper, and salt if desired. Drizzle with the remaining Balsamic vinegar and the olive oil.

QUICK AND EASY SOUR CREAM FRUIT SALAD
2 cans fruit cocktail, drained
4 bananas, sliced
4 apples, diced
4-oz shredded coconut
1 tbsp lemon juice
1 cup sour cream

In a large bowl, combine the chopped apples and sliced bananas. Add the lemon juice and toss together well. Add the remaining ingredients and gently toss well to coat. Cover and refrigerate until serving time.

CHICKEN APPLE WALNUT SALAD
This recipe becomes quick and easy when you use leftover chicken, purchase a prepared rotisserie chicken or buy deli chicken thick sliced and dice.

3 cups cooked chicken, diced or shredded
1/2 cup chopped toasted walnuts
1 red apple, cored and diced
1/2 cup mayonnaise
1/4 cup sour cream
2 green onions, thinly sliced
1 or 2 stalks celery, thinly sliced
fresh ground black pepper, to taste
Large lettuce leaves, if desired

In a large bowl combine the mayonnaise and sour cream; add black pepper to suit your taste. Add the chicken, celery, and green onions. Mix to coat chicken. Toss in the apple and walnuts until coated. Serve on the lettuce leaves, if desired. Or serve on your favorite bread.

Enjoy!