3 EASY Dinner Salads | BLT Salad, Tuscan Bean Salad & Rojak Salad | The Domestic Geek

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BLT Panzanella Salad Recipe: https://inspiredentertainment.com/recipe/blt-panzanella-salad/
Rojak Salad Recipe: Rojak Salad: https://inspiredentertainment.com/recipe/rojak-salad/
White Tuscan Bean Salad Recipe: https://inspiredentertainment.com/recipe/tuscan-white-bean-salad/

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BLT Panzanella Salad: https://inspiredentertainment.com/recipe/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: https://inspiredentertainment.com/recipe/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.



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