Sunburst Salad Recipes

FRUIT SALAD SUNBURST

Steps:

• In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Cool., Cut the end off one kiwi; place cut side down in the center of a large round platter. Place blueberries evenly around kiwi. Cut remaining kiwi into 1/8-in. slices; place around edge of plate., Place bananas in a spoke pattern over blueberries. Arrange oranges over bananas and around center kiwi, overlapping slightly. Place strawberries between bananas. Drizzle with pineapple dressing.

LOUISIANA SUNBURST SALAD

Steps:

• 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.

SUNBURST SALAD

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.

LOUISIANA SUNBURST SALAD (CREOLE)

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.

SUNBURST FRUIT SALAD

Steps:

• Drain pineapple and oranges, reserving juices. Measure 3/4 cup pineapple juice (add juice from oranges if there is not enough) into small saucepan. Stir in cornstarch and stir until smooth. Bring to a boil and cook for 1 minute or until thickened. Cool. Place fruit in large bowl. Drizzle with pineapple dressing and toss lightly.

SUNBURST AVOCADO SALAD

Steps:

• Heat the oven to 400 degrees F. Spray both sides of the tortillas with the cooking spray. Line 4 (7-inch) oven-safe bowls with 1 tortilla each. Place the bowls onto a baking sheet.
• Bake for 10 minutes or until the tortillas are golden brown and crisp. Let the tortillas cool in the bowls on a wire rack for 10 minutes. Remove the tortillas from the bowls and let cool completely on a wire rack.
• Stir the salsa and vegetable oil in a small bowl. Stir the chicken and half the salsa mixture in a medium bowl. Cover and refrigerate for 20 minutes. Stir in the grapefruit, avocado and pecans.
• Divide the greens among the tortillas. Top with the chicken mixture. Drizzle with the remaining salsa mixture.