Louisiana Sunburst Salad Creole Recipe

Experience the vibrant flavors of Louisiana with this stunning Sunburst Salad! This Creole-inspired recipe, originally found on gumbopages.com, bursts with sweet cranberries, crunchy almonds, and a zesty vinaigrette. The overnight cranberry soak in port wine elevates the sweetness and creates a truly unforgettable salad. Perfect for a festive gathering or a light yet satisfying meal.

Prep Time 60 mins
Cook Time 10 mins
Calories 238.7 kcal
Protein 12g
Rating 5.0 (3 Reviews)
Louisiana Sunburst Salad Creole 28

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Louisiana Sunburst Salad Creole

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Louisiana Sunburst Salad Creole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Louisiana Sunburst Salad Creole

  1. Soak 1 cup dried cranberries in 1/2 cup port wine overnight.
  2. The next morning, in a large mixing bowl, whisk together 1/4 cup olive oil, 2 tablespoons water, 2 tablespoons red wine vinegar, 1/2 teaspoon Tabasco sauce, 1/4 teaspoon ground cinnamon, and 1 tablespoon sugar until emulsified.
  3. Add 6 cups mixed lettuces (e.g., romaine, butter lettuce, spinach) to the bowl and gently toss with the vinaigrette. Season with salt and freshly ground black pepper to taste.
  4. Divide the salad among 4 plates. Garnish each serving with 1/4 cup crumbled goat cheese (or your preferred cheese), 1/4 cup soaked cranberries, and 2 tablespoons slivered almonds.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

14g

Fat

20g

Carbs

3g