Best 3 Louisiana Sunburst Salad Recipes

Louisiana Sunburst Salad is a delightful and vibrant dish that captures the essence of Southern cuisine. This salad is a harmonious blend of flavors and textures, featuring a medley of fresh and seasonal ingredients. It is commonly served as a side dish or a light lunch and is a staple at many gatherings in Louisiana. The salad's name, "Sunburst," derives from its colorful appearance, reminiscent of a radiant sunburst. Its vibrant hues come from the combination of juicy oranges, ruby red grapefruit, crisp celery, and emerald green avocado. The salad is further enhanced by the addition of toasted pecans, which provide a nutty crunch, and crumbled feta cheese, which adds a tangy and salty dimension. The dressing, a zesty blend of mayonnaise, sour cream, sugar, and lemon juice, brings all the flavors together, creating a refreshing and flavorful experience. In this article, we will explore the classic recipe for Louisiana Sunburst Salad, along with some exciting variations that add a unique twist to this beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

LOUISIANA SUNBURST SALAD (CREOLE)

Louisiana Sunburst Salad (Creole) image

This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight.

Provided by Sydney Mike

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

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

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

LOUISIANA SUNBURST SALAD

Louisiana Sunburst Salad image

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

Ingredients

11 ounces mesclun (mixed baby lettuces, like mÃ¢che, frisÃ©e, radicchio, baby spinach, etc.)
2 ounces dried cranberries
2 ounces almonds, sliced and toasted
1 teaspoon ground cinnamon
1 ounce vegetable oil
salt & freshly ground black pepper
2 ounces crumbed Stilton cheese (or blue cheese)
2 ounces ruby port
2 ounces raspberry vinegar
1 teaspoon sugar
1 ounce water
5 dashes Tabasco sauce (can add a couple of more if your daring!)

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.

SUNBURST SALAD

Sunburst Salad image

Fantastic recipe from a cookbook I'm editing. It's technically a slaw because of the cabbage, but it's nothing like slaw.

Provided by fluffernutter

Categories Potluck

Time 25m

Yield 12-14 serving(s)

Number Of Ingredients 15

Ingredients

1 head red cabbage
1 lb carrot, shredded
1 medium red onion, finely chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 avocado, pitted, peeled, cut into small pieces
1/2 cup olive oil
1/3 cup red wine vinegar or 1/3 cup apple cider vinegar
1/4 cup fresh dill weed, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon mustard
2 -3 garlic cloves
salt & freshly ground black pepper

Steps:

For the salad, combine cabbage, carrots, onion and bell peppers in a bowl; set aside.
For the dressing, combine oil, vinegar, dill weed, parsley, lemon juice, mustard, garlic, salt and black pepper in a food processor and process until well mixed. Toss salad with dressing and avocado and mix well.

Nutrition Facts : Calories 160.2, Fat 11.8, SaturatedFat 1.7, Sodium 63.3, Carbohydrate 14, Fiber 4.5, Sugar 5.9, Protein 2.3

Tips:

For a sweeter flavor, use ripe fruit. If your fruit is tart, you may want to add a little bit of sugar or honey to the dressing.
If you don't have any orange segments, you can substitute another type of citrus fruit, such as grapefruit or tangerine.
To make the dressing ahead of time, simply whisk together the ingredients and store it in the refrigerator for up to 24 hours.
If you're short on time, you can use store-bought dressing instead of making your own.
To add a little bit of crunch, top the salad with some chopped nuts or seeds.
For a more substantial salad, add some cooked chicken or fish.

Conclusion:

The Louisiana Sunburst Salad is a refreshing and delicious salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this salad is sure to be a hit at your next party or potluck.