11 gardens honey mustard salad Recipes

snow peas, sliced carrots, cauliflower florets, barilla campanelle pasta , cooked according to package directions, honey mustard dressing

torn salad greens, grape or cherry tomatoes, cucumber, sliced, sweet yellow or green pepper, cut into rings, lemon juice, honey, minced chives, ground mustard, salt, pepper, olive oil

romaine lettuce, tomatoes or 1/2 lb plum tomato, cucumber (the long english ones), fresh flat-leaf parsley, garden mint, spring onions, radishes, pita breads, extra virgin olive oil, grated lemon , rind of, lemon , juice of (about 3 1/2 tbsp), honey, mild mustard

fresh lime juice, honey, dijon mustard, salt, freshly ground black pepper, extravirgin olive oil, shredded romaine lettuce, yellow pear tomatoes, halved, chopped peeled cucumber, chopped orange bell pepper, sliced radishes, chopped fresh chives, yellow squash , halved lengthwise and thinly sliced (about 1 cup), chopped avocado

desiree potatoes, unpeeled, salt , to taste, fresh ground black pepper , to taste, dried italian herb seasoning, frozen birds eye garden peas, skinned cucumber , preferably a thin-skinned variety that doesn tsp need to be peeled, thinly sliced (optional), rocket or 1 cup salad greens, shaved pecorino cheese or parmesan cheese, to garnish, white balsamic vinegar, french mustard, olive oil, honey, salt , to taste, fresh ground black pepper , to taste

extra-virgin olive oil, balsamic vinegar, honey, garlic, crushed, english mustard powder or 1/2 tsp dijon mustard, freshly ground pepper and sea salt (recommended: maldon sea salt), butterhead lettuce, oak leaf lettuce, little gem, iceberg lettuce, saladisi, mysticana, lollo rosso, frisee, radicchio, red orah leaves, rocket (arugula), edible chrysanthemum leaves, wild sorrel leaves or buckler leaf sorrel, golden marjoram, salad burnet, borage or hyssop flowers, young nasturtium leaves and flowers, marigold petals, chive or wild garlic flowers, herb leaves , such as lemon balm, mint, flat parsley, green pea shoots or broad bean tips

red wine vinegar, honey (or other sweetener of choice), ground star anise, dijon mustard, chimayo red chili powder (i tried chipotle powder. new mexico chili powder will work.), salt, grapeseed oil (subbed for canola oil), romaine lettuce hearts (torn into small pieces), garden spring greens (or heirloom lettuce), baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits ), toasted pepitas (hulled pumpkin seeds), fresh corn (roasted kernels were good in this salad!), fresh strawberries, sliced (or other fresh berry in season)

red apples, unpeeled, cored and cut into 3/4-inch chunks (about 2 1/2 cups), dark raisin, celery, sliced into 3/4-inch chunks, red cabbage, roughly chopped, carrot, peeled and cut on the bias into enlongated nickles, walnut halves (or pecans), iceberg lettuce, roughly chopped, cauliflower floret, cut into 3/4-inch chunks, fresh lemon juice, strained, salt, marshmallow (optional), mayonnaise, honey, seasoned rice vinegar (or, cider vinegar), prepared yellow mustard

carrot, sliced, celery, sliced, onions, chopped, dried red chili, stemmed and broken in half, cinnamon, olive oil, uncooked brown rice, olive oil, water, lentils, washed and drained, garden salad (lettuce, spinach leaves, chopped tomatoes, chopped onions, chopped bell pepper, sliced olives, and s), olive oil, lemon juice, paprika, dry mustard, garlic clove, minced, honey, salt