Best La Cabanas House Salad Recipes

CLASSIC HOUSE SALAD

Steps:

• In a large serving bowl, toss together lettuce, half of the croutons, about two-thirds of the cheese, tomatoes, cucumber and red onion. Add the dressing of your choice and toss to coat. Top with remaining croutons, cheese, and bacon and serve right away.
• Serves 4

CUBANO SANDWICH

Steps:

• Preheat a sandwich press to medium heat.
• Drizzle the onion and pepper with the olive oil and season with salt and pepper. Put the onion and pepper on the sandwich press, close and cook until tender and lightly browned, 8 to 10 minutes. Slice into strips.
• Brush the outside of the bottom half of the bread with some of the melted butter. Brush the inside of both halves with a generous amount of the Mojo Mustard. On the bottom half of the bread, layer the sliced deli ham and top with the carnitas. Top with the gherkins, grilled onion and peppers and finally the cheese. Top with the top half of the bread and brush with more butter. Slice in half widthwise.
• Place both halves in the sandwich press, close, press down and cook until the bread is crispy and the cheese is melted, 5 to 7 minutes. Cut in half to make 4 sandwiches.
• Mix together the mustard, honey, chili paste, oregano, cumin, orange zest and juice, lime zest and juice, garlic and some salt and pepper in a bowl.
• Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
• Preheat the oven to broil.
• Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.

LA CABANA'S HOUSE SALAD

Steps:

• 1. Core the lettuce and cut it crosswise into 1/4-inch slices. Gently toss the lettuce with the arugula in a bowl. Arrange this mixture in the bottom of 6 shallow salad bowls, mounding it toward the center.2. Cut each tomato into 12 wedges. Cut each hard-cooked egg into 6 wedges. Cut the pepper into 18 thin strips. Arrange the tomato and hard-cooked egg wedges and pepper strips on top of the lettuce in a sunburst pattern (radiating away from the center like the spokes of a wagon wheel), alternating colors.3. Drain off any liquid that may still remain on the beets and blot dry with paper towels. Mound the beets, celery, and hearts of palm in the center of each portion of salad (see Note).4. Prepare the dressing. Combine the mustard, vinegar, lemon juice, and salt in a small bowl and whisk until the salt is dissolved. Whisk in the oil and pepper. Correct the seasoning, adding salt or vinegar as necessary the salad should be highly seasoned. Pour the dressing over the salads and serve immediately.Serves 6Note: The salads can be prepared ahead to this point. Cover loosely with plastic wrap and refrigerate until ready to serve.