LOUISIANA SUNBURST SALAD
A delightfully flavorful salad that give you a twist on taste with cinnamon and tabasco sauce. It's a tweaked recipe from Chef Robert Bruce at the Palace Café on Canal Street in New Orleans. If you don't have raspberry vinegar, you can soak a raspberry teabag in the required amount of regular vinegar overnight. I used Celestial Seasons Raspberry Zinger. Works great!
Provided by trishaj
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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