Lousiana Sunburst Salad

4 Servings
100% would make this recipe for Lousiana Sunburst Salad again.

An easy to make cajun salad.

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Lousiana Sunburst Salad Ingredients

24 ounces Mesclun mix mixed baby lettuces, like mache, frisee, radicchio, baby spinach	2 ounces Stilton cheese or blue, crumbled
2 ounces Cranberries dried	2 ounces Port wine ruby
2 ounces Almonds sliced and toasted	2 ounces Raspberry vinegar
1 teaspoon Ground cinnamon	1 teaspoon Sugar
1 ounce Vegetable oil	1 ounce Water
Salt and pepper to taste	5 dash Tabasco sauce

Instructions for Lousiana Sunburst Salad

1. Soad the cranberries overnight in the port.

2. In a large mixing bowl, add the oil, water, venegar, tabasco and cinnamon and whisk until emulsified.

3. Add the lettuces and toss. Season with salt and pepper.

4. Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.

Main Ingredient: SaladCuisine: Cajun