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Asparagus and Noodle Salad
8 oz. linguine noodles
3/4 lb. asparagus, cut diagonally into 1 inch pieces
1/2 cup orange juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 tsp. vinegar (optional)
1 tsp. minced roasted garlic
1 tsp. ginger powder
1 tsp. grated orange peel
1/4 tsp. brown sugar
Dash pepper sauce, or to taste
1/2 cup green onions fine sliced
Cook the noodles according to the package directions.  Blanch off asparagus right in with the cooking noodles.  Pour the noodles into the colander and drain.  Meanwhile combine the remaining ingredients in a large bowl and mix well. Add the noodles and asparagus and stir gently until well blended.  Refrigerate for several hours or overnight, stirring occasionally. Stir again before serving and serve cold.

Makes 4 servings

Red Potato Salad
2 1/2 lbs. red potatoes
1/2 cup olive oil
2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar (optional)
4 Tbsp. vegan mayo
1 tsp. garlic powder
Salt and pepper, to taste
1/2 cup chopped red pepper
1/2 cup chopped celery
1/3 cup chopped red onion
Wash and quarter the potatoes.  Cook in salted water until just tender.  Drain and let air dry until completely cool.   This tightens them up.  Whisk together the olive oil, mustard, vinegar, vegan mayonnaise, garlic powder, salt, and pepper.  In a large bowl, gently fold the chopped vegetables into the potatoes.  Add the dressing, tossing to coat.  Season to taste.

Makes 6 servings

Tangy Black Bean and Corn Salad
2-15 oz. cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado, peeled, pitted, and diced
1 red bell pepper, diced
2 tomatoes, seeded and diced
6 green onions, minced
1/4 cup fresh cilantro, chopped
1/3 cup freshly squeezed lime juice
1/2 cup olive oil
1 clove garlic, minced
1 tsp. salt
1/8 tsp. red pepper
 In a salad bowl, combine the beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.  Place the lime juice, olive oil, garlic, salt, and cayenne pepper into a small jar. Cover with a lid and shake to mix thoroughly. Pour the vinaigrette over the salad ingredients and stir gently to coat. Serve immediately or refrigerate for later, stirring again before serving.

Makes 4 servings

Asian Fusion Salad
This colorful salad is perfect for a main course or as a starter for an Asian meal.
1 head red leaf lettuce
1 cup snow peas
1 large cucumber
1 sweet red bell pepper
1 1/2 cups bean sprouts
2 carrots
8 oz. flavored baked tofu of your choice of teriyaki, sesame or ginger
1 Tbsp. balsamic vinegar (optional)
1 tsp. soy sauce
1 tsp. sesame oil
1/4 tsp. chili sauce
Wash and tear the lettuce into bite-sized pieces. Drain thoroughly and place in a large salad bowl. Trim the tips from the snow peas and cut on a diagonal slant into 1-inch slices. Peel the cucumber and julienne.  Cut the red pepper in half and remove the seeds and pith. Cut it into thin slices and then cut the slices diagonally into thirds. Rinse and drain the bean sprouts.  Julienne the carrots and blanch them by submerging them in boiling water for 3 to 4 minutes. Rinse with cold water and drain. Add the snow peas, cucumber, red pepper, bean sprouts, and carrots to the salad and make an indentation in the center of the salad.  Cut the tofu into 1/4-inch slices and then cut crosswise to make bite-sized pieces. Stir together the vinegar, soy sauce, sesame oil, and chili sauce. Pour over the tofu and toss.  Add the tofu mixture to the center of the salad just before serving.

Makes 4 entrees or 8 side servings

Thai Peanut Dressing
 1/2 cup peanut butter
1/3 cup peanut oil
1/4 cup lime juice
3 Tbsp. water
2 Tbsp. toasted sesame oil
1 Tbsp. maple syrup
1  tsp. garlic, minced
1/4 tsp. cayenne pepper 
In a blender or food processor, place all of the ingredients, and blend until smooth.
Yield: 1 1/2 cups

Zesty Cabbage Slaw
. 1 1/2 cups shredded green cabbage
1 medium-sized carrot, grated
1/2 small onion, finely chopped diced peppers
2 Tbsp. lemon juice
3/4 cup vegan mayonnaise
1 Tbsp. ground celery  

  2 Tbsp. sugar
Salt and pepper, to taste
In a large bowl, combine all the wet ingredients with the spices and whip.  Add the cabbage carrot, onion and peppers and mix well.

Blueberry & Wild Rice Salad
A light citrus dressing goes perfectly with the fruit and wild rice in this satisfying summer salad.
1 cup wild rice, washed
2 cups vegetable broth
1/3 cup toasted, chopped pecans
1/2 cup dried cranberries
3/4 cup chopped dried apricots
1/2 cup chopped red onion
1/4 cup lime juice
2 Tbsp. apricot nectar
1 1/2 tsp. grated fresh ginger
1 tsp. grated lime peel
6 Tbsp. olive oil
Salt and pepper, to taste
1 cup blueberries
Combine the rice with the vegetable broth and enough water to cover by 1 inch in a medium saucepan.  Bring to a boil.  Reduce the heat and simmer, covered, until the rice is tender, about 40 minutes. Let completely cool.  Stir in the pecans, cranberries, apricots, and red onion. Set aside.  In a small bowl, whisk together the lime juice, apricot nectar, ginger, and lime peel. Gradually whisk in the olive oil. Season with salt and pepper. Pour over the rice and mix well. Gently fold in the blueberries. Let sit for 10 minutes before serving.

Makes 4 to 6 servings

Eggless Veggie Salad
 1 lb. firm tofu, dry
1/2 cup soy mayonnaise
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. turmeric
1/8 tsp. pepper
1/4 cup red pepper, fine diced
1/2 cup celery, diced
1/3 cup radishes, thin slice & dice
1/4 cup green onions, fine sliced
1/4 cup freshly chopped parsley 
     Wrap the block of tofu in a clean, lint-free towel. Place a colander in the sink or over a bowl, place the towel-wrapped tofu in the colander, and place a large plate over the top of it. Place a large can or something very heavy on top of the plate and leave tofu to sit for 20 minutes. This technique makes the texture of the tofu much firmer. It is called pressing the tofu. Using your fingers, crumble the pressed tofu into a bowl. Add soy mayonnaise, lemon juice, salt, onion powder, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the remaining ingredients and stir well. Cover and chill for 1 hour to allow the flavors to blend. The color of the eggless egg salad will turn more yellow also as it chills. Use as a filling for sandwiches, salads, and vegetables.
Yield: 3 Cups

Tomato and Orzo Pasta Salad
12 oz. orzo or other dry pasta of choice
1 cup yellow pear tomatoes,  cut in half
1 cup cherry tomatoes,  cut in half
1 cup orange or yellow pepper, diced
1 cup celery, diced
1 cup English cucumber, and diced
1/2 cup black olives, sliced
1/3 cup lemon juice
1/4 cup olive oil
1/4 cup vegetable stock or water
2 Tbsp. Dijon mustard
1/4 tsp. sea salt
1/4 tsp. red pepper
1/4 tsp. crushed red pepper flakes
1/3 cup freshly chopped basil
1/4 cup freshly chopped parsley
3 Tbsp. freshly chopped dill 
     In a large pot of salted, boiling water, cook the orzo for 5-7 minutes or until al dente. Drain, rinse with cold water, drain well again, and set the orzo aside to cool. In a large bowl, place the pear and cherry tomatoes, orange pepper, celery, cucumber, and black olives, and toss gently. In a small bowl, place the lemon juice, olive oil, vegetable stock, mustard, salt, pepper, and crushed red pepper flakes, and whisk well to combine. Add the herbs and whisk well to thoroughly incorporate them into the mixture. Add the cooled orzo and dressing to the vegetable mixture and toss gently to combine. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the salad again before serving.
Yield: 3 Quarts