Place the mustard, sesame oil, mayonnaise, milk, salt, and honey in a large mixing bowl.
Whisk until smooth.
Add the bok choy to the bowl and fold together until blended.
Chill before serving.
Recipe Tag: Vegetarian Salads
Warm Zucchini, Basil and Tomato Salad
Place the olive oil, vinegar, salt, pepper and maple syrup in a bowl, whisk and set aside.
Slice the tomatoes in half and place in the bowl with the vinaigrette.
Place the water in a medium stock pot over high heat. When the water comes to a boil, blanch the zucchini for 2 minutes or until slightly soft.
Drain the zucchini and place in the bowl.
Add the pumpkin seeds and basil and toss well. Serve.
Warm Caprese Salad
Preheat the oven to 350°F.
Place the olive oil, pine nuts, tomatoes and capers in a small skillet.
Place the skillet in the oven and roast the tomatoes for about 12 to 15 minutes. Shake the pan occasionally.
While the tomatoes are roasting, place the mozzarella slices on two small plates.
When the tomatoes are roasted, remove the pan from the oven and add the pepper and basil.
Toss gently until the basil is wilted.
Top the mozzarella with the tomatoes and serve.
Waldorf Salad
Mix the cubed apples with the lemon juice.
Add celery, walnuts and raisins. Toss.
Add mayonnaise, sour cream and honey and gently fold together until well blended.
Chill for at least 2 hours before serving.
Traditional Carrot Salad
Fold together the carrots, raisins, mayonnaise, lemon zest, lemon juice, salt and pepper.
Chill.
Tomato and Mozzarella Pasta Salad
Place the water in a large stock pot over high heat.
When the water boils add the pasta and cook according to the package instructions until the shells are just done. They should be just slightly chewy.
While the pasta is boiling, place the tomato paste, extra virgin olive oil, Worcestershire sauce, vinegar, salt, and pepper in a bowl and whisk until smooth.
When the pasta is done, drain and rinse quickly with cool water.
Place the pasta in the bowl with the tomato sauce and toss well.
Chill thoroughly.
After the pasta is cold, add the oregano, basil, tomatoes, onion, and mozzarella and toss well.
Chill well before serving.
Tomato and Endive Salad
Place the olive oil, balsamic vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk together.
Add the endive, tomatoes, mozzarella and basil and toss together. Serve.
Three Bean Salad
Combine all the ingredients and chill.
I like to mix this recipe this in a zipper bag because it’s easy to store and transport. The bag can easily be turned to toss the ingredients together.
Thai Cucumber Salad
Combine the rice vinegar, lime zest, Tabasco, honey, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl.
Marinate at least 2 hours.
Tahini Cauliflower Salad
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot add the olive oil to the pan and swirl to coat.
Add the cauliflower.
Toss well to coat and place the pan in the oven.
Roast the cauliflower for about 15 to 20 minutes. Toss about every 4 to 5 minutes.
After the cauliflower has been roasting for ten minutes add the pine nuts to the pan to roast.
While the cauliflower is roasting mix together the garbanzo beans, parsley, tahini, lemon juice, salt and pepper.
Fold together until well blended.
Remove the cauliflower from the oven and place in the bowl.
Toss well and let cool for about 5 minutes.
Place the salad in the refrigerator to chill for about an hour.