Louisiana Sunburst Salad (Creole) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Preparation time does not include the time needed for cranberries to soak overnight. Ingredients:
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 |
Directions:
1. Soak cranberries overnight in the port wine.
2. The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
3. Add the lettuces & toss, then season with salt & pepper.
4. Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.
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