Best Louisiana Sunburst Salad Recipes

Louisiana Sunburst Salad (Creole) image

Provided by Sydney Mike

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

2 ounces dried cranberries
2 ounces ruby port
1 ounce vegetable oil
2 ounces water
2 ounces raspberry vinegar
1/8 teaspoon Tabasco sauce (or less)
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 (24 ounce) package mesclun (baby lettuces)
1/4 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste
2 ounces Stilton cheese, crumbled (or blue cheese)
2 ounces almonds, sliced & toasted

Steps:

Soak cranberries overnight in the port wine.
The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
Add the lettuces & toss, then season with salt & pepper.
Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.

Nutrition Facts : Calories 238.7, Fat 19, SaturatedFat 4.2, Cholesterol 10.7, Sodium 397.5, Carbohydrate 9, Fiber 2.7, Sugar 3.6, Protein 6.3

Louisiana Sunburst Salad image

Provided by trishaj

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

11 ounces mesclun (mixed baby lettuces, like mÃ¢che, frisÃ©e, radicchio, baby spinach, etc.)
2 ounces dried cranberries
2 ounces almonds, sliced and toasted
1 teaspoon ground cinnamon
1 ounce vegetable oil
salt & freshly ground black pepper
2 ounces crumbed Stilton cheese (or blue cheese)
2 ounces ruby port
2 ounces raspberry vinegar
1 teaspoon sugar
1 ounce water
5 dashes Tabasco sauce (can add a couple of more if your daring!)

Steps:

Soak the cranberries overnight in the port.
(If you're not using raspberry vinegar, soak your teabag at this time as well; see recipe description).
In a large mixing bowl, add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Add the lettuces and toss. Season with salt and pepper.
Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.

Louisiana Sunburst Salad image

Provided by @MakeItYours

Number Of Ingredients 12

24 oz mesclun mix (mixed baby lettuces like mache, frisee, radicchio, spinach)
2 oz dried cranberries
2 oz almonds (Dan burns them a little bit on purpose, sliced and toasted)
1 teaspoon ground cinnamon
1 ounce vegetable oil
2 oz crumbled Stilton cheese (or blue cheese)
2 oz ruby port wine
2 oz raspberry vinegar
1 teaspoon sugar
1 oz water
5-10 dashes of Tabasco
Salt and pepper to taste

Steps:

Soak the cranberries overnight in the port.
In a large mixing bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified (Dan don't make me do an emulsification demonstration). Add the lettuce and toss. Season with salt and pepper.
Place the greens on a plate and garnish with the crumbled cheese, cranberries, and almonds.