Apr 16, 20203 min read

Cuban Sandwich Salad with Baked Sweet Potato Chips

Everything you love about a Cuban sandwich is served up over a big bowl of greens in this recipe! It's drizzled with a refreshing mustard yogurt dressing that has the perfect amount of bite. A big scoop of smokey apple pork tenderloin brings warmth to the dish and sweet potato chips add that much needed crunch.

The essence of a classic Cuban Sandwich but in massive salad form. Looks good. Tastes better. And you feel great after!

If you're a volume eater, like me, a sandwich that's gone in 3 bites just doesn't cut it. This meal is nothing like that.

You can pick and choose what yummy ingredients you on want on your fork together. You can add a wrap if you're really craving that sandwich aspect or you can scoop your favorite

ingredients up on a crispy sweet potato chip. Basic deli ingredients like juicy pickles, chopped ham, sliced avocado and shredded cheese make this a dish that requires little prep but so much variety!

I used low sodium ham and clean ingredient pickles to limit any unnecessary salt and added ingredients. When reading your label look for turmeric as the coloring in your pickles because no one needs Yellow 5 on their ingredient list. #McClures is a clean ingredient brand I love but another option is to pickle your own! Cucumbers, vinegar and spices and you're on your way!

The dressing is probably my favorite part. It's creamy. It's borderline spicy. And it has that much needed mustard taste that every Cuban craves. It's packed with an abundance of flavors and would be the perfect sub for a more flavorful mustard or a non fat aioli in any sandwich, panini, burger, grilled cheese or salad! Speaking of those delicious fats... creamy avocado and Swiss cheese incorporate just enough fats that will leave you full and satisfied after digging in to this sandwich Bowl!

Cuban Sandwich Salad with Baked Sweet Potato Chips

8 servings | Cook time (pork): 40 minutes and 15 minutes releasing pressure | Cook time (sweet potatoes): 2 hours | Assembly time: 10 minutes

Ingredients:

Instant Pot Pork Tenderloin:

1-1.5 lb pork tenderloin
1/2 cup unsweetened apple sauce
1 tbsp apple cider vinegar
1/4 cup water
Optional: 1/2 tsp liquid smoke (find this with the barbecue sauces at the grocery store)

Mustard Yogurt Dressing:

1/4 tsp cumin

1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried mustard
2 tbsp apple cider vinegar
1 tsp lemon zest
2 tbsp lemon juice
A few dashes of hot sauce
2 cloves garlic, roughly chopped
1 tsp horseradish
1/3 cup dijon mustard (I used 1/4 cup regular dijon and 2 tbsp course ground dijon mustard for texture)
6 oz plain greek yogurt

Salad Ingredients:

8 cups lettuce (I did a mix of spinach and romaine)
1/2 lb or 8 oz low sodium deli ham, chopped into bite sized pieces
4 oz swiss cheese, shredded or chopped into bite sized pieces
8 pickles, slices (I used 8 oz slices deli pickles)
1 avocado, chopped (~4 oz)

Sweet Potatoes:

2 sweet potatoes (~20 oz)
1 tbsp olive oil
1 tsp salt

Directions:

Instant Pot Pork Tenderloin:

Cut pork into 4 chunks and add it to the instant pot.
Add applesauce, liquid smoke and water to the instant pot. Close the lid and set it to cook for 40 minutes on high pressure.
After 40 minutes allow the pot to release the pressure naturally for another 15 minutes.
Remove the pork from the pot and use two forks or a stand mixer to shred.
If needed, return the pork to the pot and cook on sauté to reduce any excess liquid.

Mustard Yogurt Dressing:

Add all of the ingredients to a food processor except the yogurt and and blend until smooth.
Add the yogurt and blend until combined.

Baked Sweet Potato Chips:

Salad Assembly:

Start with a base of lettuce.
Top the lettuce with chopped ham, chopped Swiss cheese, avocado chunks and sliced pickles.
Serve with a scoop of warm shredded pork.
Drizzle over the mustard yogurt dressing and serve with our baked sweet potato chips!