LOUISIANA SUNBURST SALAD

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Louisiana Sunburst Salad image

A perfect side dish for your Cajun or Creole main dishes.

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.

*** Explore more Louisiana Sunburst Salad Recipes »

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