3 NEW Dinner-Worthy Salad Recipes! BLT Salad, Tuscan Bean Salad & Rojak Salad

Click here to SUBSCRIBE: http://bit.ly/1dn24vP Very few salads are filling enough to achieve dinner status in my house, but today I'm sharing 3 hearty salads that will definitely keep you full! Salads That Don't Suck: http://bit.ly/2Miyx91 More Dinner Made Easy Recipes: http://bit.ly/2kvgFi8 Healthy Breakfast Recipes: http://bit.ly/1OuA1v1 Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Snack Recipes: http://bit.ly/2aCBfDM BLT Panzanella Salad 3 cups cubed sourdough loaf 3 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoons finely chopped basil 1 tablespoon Dijon mustard 2 cups chopped lettuce 1 cup halved cherry tomatoes 1/2 cup chopped cooked bacon Salt and freshly cracked black pepper Preheat the oven to 400ºF. Arrange the bread on a baking sheet and drizzle with 1 tablespoon of olive oil. Season the bread with salt and pepper. Bake until it is golden, about 10 minutes. Once golden, remove it from the oven and allow it to cool completely. In a small bowl, whisk together the remaining oil, vinegar, basil and Dijon. In a large bowl, toss together the toasted bread, lettuce, tomatoes, bacon and vinaigrette. Tuscan Salad 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon freshly chopped parsley 3 cups chopped dinosaur kale 1 cups canned white kidney beans, rinsed and drained 1/2 cup sliced roasted red peppers 1/2 cup chopped salami 1/2 cup chopped marinated artichokes 1/4 cup sliced Kalamata olives 1 shallot, finely sliced In a small bowl, whisk together the oil, vinegar, Dijon mustard, parsley and agave. Set it aside. In a large mixing bowl, massage the kale with half of the vinaigrette. Arrange the kale in a serving dish topped with the kidney beans, roasted red peppers, salami and shallots. Pour the dressing over the salad or serve on the side. Rojak Salad 1 tablespoon vegetable oil 1 cup cubed extra firm tofu Zest and juice of 1 lime 2 tablespoon fish sauce 2 tablespoons tamarind paste 1 tablespoon agave 1 teaspoon sambal (optional) 1 teaspoon grated fresh ginger 3 cups baby spinach 1 cup shredded red cabbage 1 cup seeded and sliced cucumber 1 cup diced pineapple 1 cup diced mango 1 tablespoon freshly chopped mint 1/4 cup chopped peanuts Salt and freshly cracked black pepper Heat the oil in a skillet over medium-high heat. Add the tofu to the skillet and season it with salt and pepper to taste. Cook, stirring occasionally until the tofu is golden on all sides, 8 to 10 minutes. Once cooked, remove from the heat and set it aside to cool slightly. In a small bowl, whisk together the lime zest, juice, fish sauce, tamarind paste, coconut sugar, sambal, and ginger. Set it aside. Arrange the spinach, red cabbage, cucumber, pineapple and pineapple in a serving dish. Top with the mint and peanuts. Pour the dressing over the salad just before serving. *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon #Salad #Recipes #Dinner