Sweet Tomatoes gave me two meal passes so I could check out their restaurant in Raleigh. I was happy to see that my old favorites were still on the menu–oh, Sweet Tomatoes brownies, you are so warm and yummy. One thing I love about Sweet Tomatoes is that they switch up the menu in order to offer foods and flavors that are in season. Two standouts during our visit were the Mango Tropics Muffin (you really can’t go wrong with mango and coconut together, can you?) and Creamy Cilantro Lime Pesto Pasta. The Summer Tropics menu also featured a Hawaiian-inspired Crunchy Island Pineapple Tossed Salad–and guess what? Sweet Tomatoes was awesome enough to share the recipe with me!
(Yields 4 cups)
9 oz. pineapple juice concentrate
9 oz. seasoned rice vinegar
1 tbsp. Kosher salt
1/2 tsp. black pepper
2 oz. minced shallots
14 oz. canola oil
Blend first five ingredients. Slowly add oil and blend until emulsified. Season to taste with salt and pepper.
4 cups chopped romaine lettuce
4 cups chopped iceberg lettuce
1 cup wonton strips
1 cup pineapple tidbits
1 1/2 cups shredded red cabbage
1/2 cup shredded carrots
1/2 cup julienne sliced red bell peppers
1/4 cup sliced green onions
1/2 cup Pineapple Vinaigrette
Combine ingredients and toss.
Disclosure: I received two meal passes from Sweet Tomatoes to facilitate this review, but all opinions are my own–I only review products on my blog that I truly love and recommend to my readers. No monetary compensation has been received.
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