Since the opening of its first Souplantation in 1978 in San Diego, California, Garden Fresh Restaurant Corporation has expanded to 61 salad buffet restaurants with locations in Southern California, where they are known as Souplantation, and in Northern California and ten other states, where they are known as Sweet Tomatoes. Differing in name only, the restaurants are known for their abundance of fresh, great tasting salad selections, soups, bakery items, pastas and desserts in a self-serve format, set in a casual dining atmosphere.




Creamy Chipotle Salad

Sweet Tomatoes Restaurant Copycat Recipe

Serves 10

10 cups water
1 tablespoon salt
1 pound whole wheat penne pasta
1 tablespoon canola oil
1 1/3 cups mayonnaise
3 tablespoons soy sauce
3 tablespoons fresh lemon juice
1 1/2 tablespoons brown sugar
1 tablespoon vegetable base powder
2 teaspoons chipotle pepper in adobo sauce (puree)
2 teaspoons finely minced garlic
1 3/4 cups canned kidney beans (drained and rinsed)
1 1/2 cups frozen corn
1 1/2 cups 1/4 inch julienne red bell pepper
1 cup sliced black olives
3/4 cup canned diced green chilies
1/2 cup chopped cilantro

Pasta: In a large pot bring water and salt to a boil. Add pasta and cook until al dente (soft, but still firm). Immediately drain pasta and flash cool in cold water. Drain water. Coast pasta with oil to prevent sticking.

Dressing: Combine mayonnaise, soy sauce, fresh lemon juice, brown sugar, vegetable base powder, chipotle pepper in adobo sauce, and minced garlic. Blend all ingredients with either a stick blender or a blender until emulsified.

To assemble: in a large bowl combine pasta, kidney beans, corn, red bell pepper, black olive, red onion, green chilies, and cilantro. Stir to combine. Pour dressing over all and mix until well blended. Store in an air tight container for at least 30 minutes before serving for best flavor.

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