BIG ASS SALAD pt 2 (3 More Ways to Make Great Salads) | WEEKNIGHTING

Thanks to Future for sponsoring this video. Get your first month for $19 with my link Big ass salads are back. Here are 3 more VERY craveable recipes for some of my favorite ways to eat salad as an entree. ☕Enjoy this content and want to show support? Buy me a “coffee“ here: 📸INSTAGRAM: 🔪MY GEAR: CUTTING BOARD: BREAD KNIFE: HALF SHEET PAN: IMMERSION BLENDER: VEG PEELER: JULIENNE PEELER: STAINLESS BOWL: --- RECIPES (makes 2 salads extra dressing) SHAWARMA TAHINI 250g or 1c white distilled vinegar 125g or 1/2c sugar 150g or 3/4c golden raisins ½ head cauliflower, cut into medium 1.5”/4cm chunks 2sm or 1lrg delicata squash, peeled & cut into medium chunks Olive oil 1lb or 1/2kg boneless skinless chicken thighs 10g or 1 3/4tsp salt 2g or 1tsp black pepper 2g or 2tsp dried oregano 3g or 1 1/2tsp garam masala 5g or 2 1/2tsp garlic powder 1g or 1/2tsp poultry seasoning or thyme 5g or 2 1/2tsp cumin 100g or 1/4-1/2c greek yogurt 15g or ½ lemon juice arugula Small pickling cucumber, sliced Pistachios, chopped Heat sugar & vinegar in saucepan over med until simmering. Add raisins, stir. Remove from heat & allow to plump for 20min. Preheat sheet tray in a 450F/230C oven. Mix cauli & squash with lrg pinch salt, long squeeze evoo. Spread on hot sheet tray to cook 15min. Add chicken to bowl with 10g salt, pepper, oregano, garam masala, garlic powder, poultry seasoning, cumin, yogurt, lemon juice. Mix to coat and lay chicken on foil lined sheet tray. Bake 10 min at 450F/230C. Transfer to high broiler to char, 3-5min. DRESSING - stir until creamy 125g or about 1/2c tahini 5g or 1tsp salt 25g or 1 3/4Tbsp lemon juice 15g or 1Tbsp white vin 5g or 3/4tsp honey 1 garlic clove, pressed 30g or 1/4c evoo 75g or 1/3c water Add arugula, veg, cucumber, pickled raisins, chopped chicken, long drizzle of dressing, & chopped pistachios. --- SPRING ROLL 1lb or 1/2kg peeled deveined 26-30 raw shrimp 125g or 4oz thin rice noodles 200g or about ¼ of a green cabbage, thinly sliced 100g or about ⅛ of a red cabbage, thinly sliced 50g or 1 red bell pepper, thinly sliced 60-75g or 1med carrot, julienned 50g or 1/2c chopped cucumber 25-40g or ¼ red onion, thinly sliced 10g or 2/3c cilantro, rough chopped ( extra for garnish) 10g or 1/2c mint, rough chopped ( extra for garnish) Toasted peanuts, chopped Add shrimp to well salted boiling water. Remove from heat & allow to poach for or until cooked. Transfer shrimp to plate/bowl & refrigerate. Bring shrimp water back to boil and add rice noodles and cook to package instructions. Drain, rinse well, and transfer to towel until ready to use. Add sliced veg & herbs to large bowl & top w/ cooled shrimp & drained rice noodles. Pour dressing over top. mix well to coat. Top with toasted peanuts & extra cilantro & mint. DRESSING - stir to combine 60g or 1/4c fish sauce 40g or 1/2c sugar 20g 1 1/2Tbsp rice vinegar 50g or 3 1/2Tbsp lime juice 5g or 2tsp garlic, minced/grated 10g or 5tsp grated ginger 15g or 1Tbsp sambal chili sauce --- THE ITALIAN 50-60g or 4tbsp butter 300g or 3/4lb rustic bread, chopped into cubes 3g or 1/2tsp salt 2g or 2/3tsp garlic powder 2g or 2tsp oregano Red onions, thinly sliced and rinsed Cherry tomatoes, halved 5-7 colossal whole black olives 4-5 whole pepperoncinis 8-9 cubes fresh mozzarella Thinly sliced sopressata, cut into strips Grated parmesan Preheat oven to 350F/175. Add melted butter, salt, garlic powder, & oregano to bread cubes and toss well to coat. Spread on sheet tray and toast in oven for 20min or until crisp & golden. Add chopped lettuce to large bowl, top with pinch of red onions, handful cherry toms, olives, pepperoncinis, mozz, sopressata, & a lrg handful croutons. Add dressing and grated parm. Toss. Add more dressing and parm to serve. DRESSING 45g or 3 1/4Tbsp white distilled vinegar 25g or 1 3/4Tbsp champagne vinegar 15g or 1 1/4Tbsp sugar 5g or 1tsp salt 20g or ¼ of a red onion 10g or about ¼ flesh of a red bell pepper 1 garlic clove 25g 1 1/2Tbsp grainy mustard 1/4tsp each: oregano, basil, black pepper, chile flake (less than 1g each) 250g or 1 1/4c neutral oil (avocado, light olive, canola, grapeseed) Little gem head lettuce Add ingredients except oil to container. Spin with immersion blender until paste forms then slowly drizzle in oil while spinning. #bigasssalads #weeknighting 0:00 Intro 0:21 Shawarma Tahini 6:07 Spring Roll 6:58 Ad 8:08 Spring Roll 12:21 Italian 17:06 Let’s Eat This Thing **DISCLAIMER: Some links in this description may be affiliate links. If you buy these products I’ll receive a commission at no added cost to you. Links are to products I actually use or recommend.