These marvelous tried and true salad recipes are a delightful variation from a classic salad. They are perfect to make when you're having family or friends over for a late meal and you want to keep things light but a little more exotic. These salads are rich in color, which make them very presentable and a perfect dish for entertaining. They are also very refreshing and easy to prepare. You'll find yourself making them again and again.

Don't forget to have the recipes handy as your guest will definitely ask for them. Enjoy!!!

Hearts of Palm Salad
This salad is truly delicious with the hearts of palm adding its smooth and delicious flavor and of course its rich source of fiber. A great salad for the whole family to enjoy.

Ingredients

1 bag romaine lettuce
1/2 red pepper
1/2 yellow pepper
1 avocado cubed
1 can hearts of palm sliced
1/2 pack fresh mushrooms
4 grape tomatoes cut in half
handful crushed terra chips and/or garlic flavored crotons for garnishing.

Dressing

1/2 C. sugar
1/2 tsp. salt
1/2 tsp. mustard
1/4 C. vinegar
1/2 C. ketchup
1/2 tsp. paprika
1/2 C. oil
2 cloves fresh garlic minced

Mix and refrigerate the dressing. Pour dressing over salad right before serving. Garnish with crushed terra chips and/or garlic flavored croutons.

Avocado Salad
Avocados add a rich and creamy flavor to this marvelous salad. They also provide a rich nutrient density. This salad is great for dieters for although it contains a high level of fat content, it contains healthy fat that provides quicker satiation and less fattening food cravings.

*Tip -- Reduce the chances of buying an avocado with blemishes by buying a firm avocado and letting it ripen in your home at room temperature in a brown bag for 2-3 days. Ingredients

3 ripe avocados cubed
1 box cherry tomatoes
1 pkg. shredded lettuce
1 box (can) chick peas
1/2 bunch scallions

Marinade

4 Tbs. oil
4 Tbs. vinegar
½ tsp. salt
3 tsp. sugar

Combine Ingredients. Marinade over night.

Portobello Mushroom salad
Portobello mushrooms, a.k.a. "vegetarian meat," give off a meaty taste. Cooking makes them more digestible and palatable, and concentrates flavor by driving off the mushroom natural moisture.

Ingredients

1 package romaine lettuce
1 box grape tomatoes
1 box onion garlic croutons
1 handful slivered honey glazed almonds
4 Portobello mushrooms sliced

Cut off mushroom stems and discard. Dice heads of mushrooms. Grease pan with oil. Put mushrooms in and sprinkle with salt and pepper. Cover pan and bake at 350 for 20 minutes. Toss salad ingredients together with the Portobello mushrooms.

Dressing

1/3 C. Oil
1/4 C. Vinegar
1/4 C. Sugar
1/4 tsp. Mustard
1/4 C. Ketchup
1 fresh garlic clove crushed
1/2 tsp. Salt
1/4 tsp. Paprika

Combine dressing ingredients and chill. Pour over salad before serving.