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. Read more …
If you are looking for something delectable but healthy and fitness-friendly, go for the Greek salad definitely! Greek salad is a delicious summer dish that originated in Greece.