• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Salads & Dressings > Louisiana Sunburst Salad, A New Orleans Salad Recipe

    Louisiana Sunburst Salad, A New Orleans Salad Recipe

    Published: Feb 23, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    New Orleans Salad

    Soaking dried cranberries in Port wine brings a unique layer of flavor to this New Orleans themed salad. Louisiana Sunburst salad is a recipe made famous by the Palace Cafe in New Orleans.

    Louisiana Sunburst Salad served on a black salad plate from target

    About this Recipe and Why It Works

    A few years ago, we hosted a New Orleans themed Super Bowl Party with a buffet dedicated to Creole and Cajun dishes. Our friend Teri brought this New Orleans salad, a very, tasty recipe from the Palace Cafe in New Orleans.

    A little bit of History about this Louisiana Sunburst Salad: The Palace Cafe is located at the foot of the French Quarter, in the Werlein’s Music Building and has earned national and local critical acclaim since it opened in 1991. Owners include members of the legendary Brennan family.

    So as you can see, this salad comes with quite the pedigree which explains it’s elegant and intoxicating flavors.

    The salad starts with an impressive idea to soak dried cranberries in port wine. And as we all know, port and blue cheese are a classic pairing, so the salad is sprinkled with crumbled Stilton Cheese to add to its charm.

    Toasted sliced almonds bring a nice crunch, and the sweet tangy raspberry vinaigrette which includes a healthy dose of hot sauce, makes this an exciting flavor profile.

    A perfect side dish for any Cajun or Creole main dish, or in my humble opinion, this works well alongside a big beautiful grilled steak or BBQ Chicken. And of course a perfect salad for a Good Shrimp Gumbo.

    Let’s get started.

    Ingredients To Make This Salad

    Ingredients to make a New Orlean's themed salad
    • Lettuce Mix: Choose a mix of greens with diverse colors. Mesclun mixed with baby lettuces like mache, frisee, radicchio and spinach. Or a beautiful package Spring mix works well here.
    • Port Wine: We used a Tawny Port. You can also use a Ruby Port.
    • Tabasco Sauce
    • Dried Cranberries: Ocean Spray Craisins are readily available for purchase.
    • Sliced Almonds
    • Raspberry Vinegar
    • Olive Oil: Extra Virgin Olive Oil always works best, as the flavor isn’t too strong or too mild.
    • Cinnamon
    • Sugar
    • Stilton Cheese: Stilton is an English semi-soft, crumbly, creamy cheese. With a bold rich flavor it will bring an intense and complex flavor to this salad.

    Ingredient Swaps:

    • Wine: If you don’t have Port, you can substitute Sherry, which is a cousin of port, Marsala, an Italian fortified wine or Madeira is a substitute. Even Vermouth would work. Unsweetened fruit juice would be an option here. But please, give that rich elegant Port a chance, even if it means a special trip to the liquor store.
    • Hot Sauce: Tabasco is probably the most well-known Louisiana Hot Sauce, but you can also substitute Louisiana Brand Hot Sauce. Or your favorite Cajun or Creole Hot Sauce.
    • Nuts: If you don’t have almonds, you can substitute pecans. Just follow the directions to toast them as you would the almonds.
    • Sweetener: This recipe calls for sugar, but you can substitute equal amounts of honey or even agave syrup.
    • Blue Cheese: You can substitute a creamy blue cheese for the Stilton. Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it would work well in this salad. Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow’s milk cheese with exceptional blue cheese flavor and creamy texture.

    How To Make This Salad

    • soaking dried cranberries in port wine
      Step 1
    • Toasting almonds on a sheet pan covered with parchment paper
      Step 2
    • Step 1: Soak the cranberries. Place the dried cranberries in a small bowl. Cover with the port wine, cover with plastic wrap and let them soak overnight in the refrigerator.
    • Step 2: Toast the Almonds. When you’re ready to prepare the salad. Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 – 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
    Step 3
    • Step 3: Build that salad. Place the ingredients for the vinaigrette in a large wooden salad bowl. Using a whisk, briskly mix together until the salad dressing is emulsified. Which basically means that the oil, water and vinegar has become one. You can also put the ingredients into a mason jar, seal with the lid and shake the daylights out of it.
    • Step 4: Add the greens to the salad bowl and with tongs, mix well to coat the greens with the dressing.
    Step 5

    Serve the salad: Place greens on a chilled salad plate, and sprinkle with cranberries, almonds and blue cheese.

    Tips for Success

    Can I prepare this salad ahead of time?

    Yes and No. You can prepare the dressing in advance, either the day of or even a couple of days ahead of time. But you can’t dress the salad ahead of serving. The vinaigrette will cause the salad greens to wilt and become soggy.

    Chill Those Salad Plates

    Chill the plates in the refrigerator a few hours ahead of time. A crisp salad stays crisper when served on chilled plates.

    Will this salad keep as leftovers?

    No. Again, even if stored in the refrigerator in a sealed container, the greens will wilt once dressed with the vinaigrette.

    Recipe for Louisiana Sunburst Salad

    I hope you give this Cajun themed salad a try, and if you do, please come back and give the recipe star rating and leave a comment about your experience with the recipe. Bookmark this one and thank you Brennans.  I’m interested to know, have you been to The Palace Cafe?

    And if you have a favorite New Orleans, Louisiana themed salad recipe, let me know, I’d love to give it a try.

    More Salad Side Dish Ideas

    • Crunchy Spinach Salad with Bacon
    • Baby Kale and Apple Salad with Cider Vinaigrette
    • Company Lettuce Salad with Chow Mein Noodles
    • Avocado Mango Salad with Blue Cheese

    And if you’re looking for more salad recipes, don’t my salad category. You’ll find lots of ideas for side salad, vegetable salads and dressing and vinaigrettes. Including the most popular salad recipe on my site for Salad with Hearts of Palm.

    And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

    Louisiana Sunburst Salad served on a black salad plate from target

    Louisiana Sunburst Salad

    This is a recipe for Louisiana Sunburst Salad. A beautiful salad made famous by the Palace Cafe in New Orleans. There's a lot of special flavors in this salad, but the port poached cranberries are a stand out. 
    5 from 8 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Cajun
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 328kcal
    Author: Lea Ann Brown

    Ingredients

    • For the Salad
    • 4 Tablespoon Dried cranberries Craisins
    • 4 Tablespoons Ruby port wine
    • 12 ounces Salad Greens Mesculin micx, mixed baby lettuces like mache, frisee, radicchio, spinach. or a Spring Mix works well here
    • 2.25 ounce almonds sliced, toasted. A small package from the baking section at the grocery store.
    • 1/2 cup Stilton cheese crumbled, or blue cheese
    • For the Vinaigrette
    • 1/2 cup vegetable oil
    • 1/4 cup Raspberry vinegar
    • 1 Tablespoon water
    • 5-10 dashes Tabasco sauce
    • 1 teaspoon ground cinnamon
    • 1 Tablespoon sugar or honey
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions

    • Soak the cranberries overnight in the port. Or for at least 6 hours.
    • To toast the almonds: Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 – 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
    • In a large mixing bowl, or wooden salad bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified. Add the lettuce and toss. Season with salt and pepper. You can also add the vinaigrette ingredients to a mason jar and shake the jar to emulsify.
    • Place the greens on serving plates and garnish with the crumbled cheese, cranberries, and almonds. Serve immediately.

    Notes

    Prepare this salad just before serving. If you mix the greens with the vinaigrette too soon, the lettuce will wilt and become soggy.
    Chill the plates in the refrigerator a few hours ahead of time. A crisp salad stays crisper when served on chilled plates.
    You can substitute a creamy blue cheese for the Stilton. Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it would work well in this salad. Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow’s milk cheese with exceptional blue cheese flavor and creamy texture.

    Nutrition

    Calories: 328kcal | Carbohydrates: 18g | Protein: 6g | Fat: 26g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 171mg | Potassium: 317mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1365IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    New Orleans Salad … It’s what’s for dinner

    More Salad and Dressing Recipes

    • Easy Hearts of Palm Salad With Avocado
    • Winter Fresh Citrus Salad with Grapefruit
    • Avocado Mango Salad with Blue Cheese
    • Lamb Kebab Salad with Arugula and Creamy Lemon Vinaigrette

    Reader Interactions

    Comments

    1. mjskitchen says

      February 26, 2021 at 11:13 am

      My mouth is exploding with all the flavors in this salad – cranberries, port, raspberry, blue cheese. Sounds awesome! And I just bought a half pound of blue cheese so I’m set. Thanks!

      Reply
    2. John / Kitchen Riffs says

      February 24, 2021 at 7:42 am

      What a great looking salad! Lotta flavor, and although we had zero temperatures a week ago, this week it’s up in the 60s. Salad weather! 🙂 Good stuff — thanks.

      Reply
    3. Karen says

      February 15, 2010 at 5:07 pm

      I’ve never cooked (even though this isn’t actually “cooked” I’m still counting it) with port before. I bet it adds a wonderful flavor to this dish. I agree, this is a great find!

      Reply
      • leaannbrown says

        February 15, 2010 at 7:11 pm

        There’s a large price range with port, so when soaking Craisins, I went for cheap. Thanks for stopping by Karen

        Reply
    4. George says

      February 15, 2010 at 10:26 pm

      This looks like one great salad. Everyone of the ingredients are my favorite. I am definitely going to try and duplicate this salad. Many thanks for posting…

      Reply
    5. Linda says

      February 15, 2010 at 4:30 pm

      Such a pretty salad… bet it tastes just as good!

      Reply
      • leaannbrown says

        February 15, 2010 at 7:10 pm

        It is really good Linda, thanks for stopping by

        Reply
    6. Chris says

      February 15, 2010 at 2:04 pm

      That IS a great looking salad. I really like the title, so clever.

      Reply
      • leaannbrown says

        February 15, 2010 at 3:46 pm

        Thank You Chris and as always, thanks for stopping by.

        Reply
    7. cavemancooking says

      February 15, 2010 at 9:46 am

      Leaann, this looks so colorful and packed with flavor!

      Reply
    8. noble pig says

      February 15, 2010 at 3:21 am

      The Stilton has sucked me in.

      Reply
      • leaannbrown says

        February 15, 2010 at 3:32 am

        Stilton always sucks me in. Thanks for stopping by Cathy.

        Reply
    9. Steph says

      February 14, 2010 at 7:03 pm

      Wow, this sounds really good. I am having some girlfriends over soon, I might make this for them.

      Reply
      • leaannbrown says

        February 14, 2010 at 7:37 pm

        Thanks for stopping by Stephanie

        Reply
    10. Barbara says

      February 15, 2010 at 12:02 am

      Super recipe for a salad, Lea Ann! Dried cranberries with the crunch of nuts and the added flavor of stilton. Interesting to have port in the dressing. Never have seen that before. You take a pretty photo, too! Very tempting!

      Reply
    11. My Year on the Grill says

      February 14, 2010 at 9:10 pm

      Blue cheese, tabasco and port in a salad… I am so there… I have walked by the Palace, and looked in their window a hundred times, but never have stopped in… Next time!

      Reply
      • leaannbrown says

        February 14, 2010 at 9:24 pm

        I’ve been waiting to hear from you on this one. I was hoping you’d been there. I’ve never even seen the place. I agree, it will be on the list for next time.

        Reply
    12. Luciana says

      February 14, 2010 at 1:45 pm

      Hello this salad is very inviting…I copy the ingredients for to prepare it as soon possibble…a kiss Luciana

      Reply
    13. Ed Schenk says

      February 14, 2010 at 7:01 pm

      This sounds outstanding! The sweet (port soaked crangerries) against the salty(Stilton) is an exciting combination.

      Reply
      • leaannbrown says

        February 14, 2010 at 7:39 pm

        Exactly! Thanks so much for stopping in Ed!

        Reply
    14. Larry says

      February 14, 2010 at 5:43 pm

      Interesting assortment of flavors that I like – it’s book marked.

      Reply
      • leaannbrown says

        February 14, 2010 at 7:35 pm

        Thanks for stopping by Larry

        Reply
    15. buffalo dick says

      February 14, 2010 at 2:26 pm

      Salad sounds refreshing right now..

      Reply
    16. Zia Liz says

      February 14, 2010 at 3:58 am

      Yum! I’m looking forward to trying this salad very soon. I just need to run out for some port… such a pity the liquor stores are closed on Sundays here.

      Reply
      • leaannbrown says

        February 14, 2010 at 5:00 pm

        Colorado finally started selling liquor on Sunday about a year and a half ago. I was sooo glad. There are many times when you need things for cooking on Sunday, or a bottle of wine for dinner.

        Reply
    17. Vickie says

      February 14, 2010 at 6:35 am

      Love sweet and green salads & I’m STOKED at getting a new salad recipe. Seriously, this looks and sounds so, so good & I can’t wait to try it. Do you add the sugar before or after emulsifying the dressing?

      Reply
      • leaannbrown says

        February 14, 2010 at 4:53 pm

        I corrected the recipe, add the sugar to the emulsifying ingredients. This really is a good salad! Thanks Vickie

        Reply
    18. sugar plum fairy says

      February 14, 2010 at 4:37 am

      Love the name of the salad…and it so lives upto is name ……

      Oh yeah….LOVE IS IN THE AIR….SO IS ROMANCE N WISHING YA ALL LOADS N LOADS OF IT @ 365

      Reply
      • leaannbrown says

        February 14, 2010 at 4:54 pm

        Thanks for stopping by!

        Reply
    19. Kristi Rimkus says

      February 14, 2010 at 4:21 am

      Terrific salad. Interesting ingredients. I can’t wait to try! The dressing sounds delicious.

      Reply
      • leaannbrown says

        February 14, 2010 at 4:55 pm

        Thanks Kristi! It’s yummy.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Taco Tuesday

    Super Bowl Game Day Recipe Ideas

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 247
    599 shares
    599 shares