SWEET TOMATOES GOES CUBAN

Sweet Tomatoes restaurants are kicking off another Passport Promotion, this time featuring   Cuban delicacies. 

Through Aug. 19, Passport to Cuba will offer items such as Havana Banana Tossed Salad and Cubano Focaccia, a take on the classic Cuban sandwich. It  incorporates citrus-marinated pork, diced ham, shredded Swiss cheese and chopped deli pickles. 

Sweet Tomatoes provided me with a  recipe of the Havana Banana Tossed Salad: 

HAVANA BANANA TOSSED SALAD

                                                                         

8 cups romaine lettuce
1/2 cup chopped red cabbage
1/2 cup chopped green onion
1/2 cup julienned red bell pepper
1/2 cup black beans, drained and rinsed
1/3 cup frozen corn, thawed
6 tablespoons cilantro
1/2 cup Havana Banana Dressing (recipe below)
 1/3 cup banana chips                                                                                    

·         Place romaine, red cabbage, red bell pepper, black beans, corn, and cilantro into mixing bowl. Gently toss together to combine all ingredients.

·         Add dressing, and toss all ingredients gently together until evenly coated with dressing.

·         Add banana chips, and toss briefly to distribute. 

HAVANA BANANA DRESSING

                                                           

1 1/2 cups seasoned rice vinegar                                                                       

1 cup orange marmalade                                                                           

6 tablespoons water                                                                                              

2 tablespoons honey                          

1 tablespoon paprika                                                                                                

2 tablespoons Dijon mustard                                

5 teaspoons green pepper sauce – Tabasco brand                                              

1 1/2 cups canola oil                                                                                           

·         Combine the seasoned rice vinegar, orange marmalade, water, honey, paprika, Dijon mustard, and green pepper sauce.  Blend until completely combined.

·         Slowly add the canola oil, while blending, until dressing is emulsified.  Do not over mix or dressing will become too thick. Makes 4 cups.