Louisiana Sunburst Salad (Creole)
photo by loof751
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 56.69 g dried cranberries
- 56.69 g ruby port
- 28.34 g vegetable oil
- 56.69 g water
- 56.69 g raspberry vinegar
- 0.61 ml Tabasco sauce (or less)
- 4.92 ml ground cinnamon
- 4.92 ml granulated sugar
- 680.38 g package mesclun (baby lettuces)
- 1.23 ml salt, to taste
- 0.61 ml ground pepper, to taste
- 56.69 g Stilton cheese, crumbled (or blue cheese)
- 56.69 g almonds, sliced & toasted
directions
- 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.
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Reviews
-
Great different and tasty salad! I used red wine vinegar instead of raspberry, and replaced the water in the dressing with the appropriate amount of the liquid from the soaking cranberries (which were fantastic, by the way!). Great as is, even better as a meal salad topped with some sliced grilled chicken. Thanks for sharing the recipe!
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I love this salad! I didn't measure so I figure 2 oz is about 1/4 cup. I also used the whole pkg of cranberries (6 oz) the whole piece of cheese (about 1/2 pound) and the whole pkg of almonds (that was about right). Also my lettuce pkg was about 5 oz. So even though my amounts were off this is a fabulous salad that I could eat all day long. Thanks for sharing!
Tweaks
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Great different and tasty salad! I used red wine vinegar instead of raspberry, and replaced the water in the dressing with the appropriate amount of the liquid from the soaking cranberries (which were fantastic, by the way!). Great as is, even better as a meal salad topped with some sliced grilled chicken. Thanks for sharing the recipe!