Ingredients for Louisiana Sunburst Salad Creole
- Dried Cranberries
- Ruby Port
- Vegetable Oil
- 2 tablespoons water
- Raspberry Vinegar
- Tabasco Sauce
- Ground Cinnamon
- Granulated Sugar
- Mesclun
- Salt to taste
- Ground Pepper
- Stilton Cheese
- 8 tablespoons slivered almonds
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How to Make Louisiana Sunburst Salad Creole
- Soak 1 cup dried cranberries in 1/2 cup port wine overnight.
- 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.
- 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.
- 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