LOUISIANA SUNBURST SALAD (CREOLE)

Louisiana Sunburst Salad (Creole) image

Provided by Sydney Mike

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

2 ounces dried cranberries
2 ounces ruby port
1 ounce vegetable oil
2 ounces water
2 ounces raspberry vinegar
1/8 teaspoon Tabasco sauce (or less)
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 (24 ounce) package mesclun (baby lettuces)
1/4 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste
2 ounces Stilton cheese, crumbled (or blue cheese)
2 ounces almonds, sliced & toasted

Steps:

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.

Nutrition Facts : Calories 238.7, Fat 19, SaturatedFat 4.2, Cholesterol 10.7, Sodium 397.5, Carbohydrate 9, Fiber 2.7, Sugar 3.6, Protein 6.3