This past Saturday we had the neighbors over for an early Valentine's Day Dinner. I decided since Mardi Gras was right around the corner to make a Cajun Themed meal.
The table was set for Valentine Day and we started and ended with Valentine dishes but in between the Tomato Bisque and the Chocolate Cake (recipe coming soon) we enjoyed Cajun Rockfish, Cajun Spiced Sweet Potato Fries and this wonderful salad that I am sharing with you today........
You will have to patiently await the recipes for the fish and fries but I am happy to be sharing this salad recipe with you. You will be happy too when you taste this crisp, bright salad coated in a cajun spiced dressing and topped with sliced almonds, crumbled blue cheese and port macerated cranberries.
You do need to macerate the cranberries for at least 8 hours so a little preplanning is necessary. You can start them the night before or first thing in the morning if you are serving the salad for dinner.
On Saturday night we have invited friends over for dinner. Since I have already celebrated with Mardi Gras fare, I am going to serve Polish food in honor of St. Joseph day and in memory of Mom Klik who would always say that Pole's celebrated St. Joseph Day instead of Mardi Gras before Lent.
You will find that menu below included in the Weekly Menu. You will see that as Lent begins there will be less white food and more whole grains, salads, etc. While I am not giving up anything physical for Lent this year I am going to try to eat a little healthier. We will abstain from meats on Good Wednesday and the Fridays of Lent. I AM giving up grudges and anger that I have been holding onto this Lenten Season and continuing to fight to regain the strength I lost from the accident.
Make sure to look below the Weekly Menu for this amazing salad that is not only perfect for your Mardi Gras celebration but will also aid you in adding more vegetables should you be trying to incorporate healthier dishes into your Lenten journey.
Saturday- St. Joseph Day
Butterscotch Pairs topped with Ice Cream
Sunday Supper
Roast Pork Tenderloin
Meatless Monday
Fat Tuesday
Tossed Salad
Cajun Chicken Lasagna
Garlic Bread
One Pan Chocolate Cake
Ash Wednesday
Cod Cakes
Baked Sweet Potato Fries
Thursday
Arugula Salad with Leftover Pork Tenderloin and Roasted Pears
Fish Friday
Yield: 8 servings
Sunburst Salad
Crisp, bright salad coated in a cajun spiced dressing and topped with sliced almonds, crumbled blue cheese and port macerated cranberries.
Prep time: 10 MinInactive time: 8 HourTotal time: 8 H & 10 M
Ingredients
- 1/2 c. dried cranberries
- 1/2 c. port wine
- 2 T. olive oil
- 1/4 c. water
- 2 T. balsamic vinegar
- dash hot sauce
- 2 t. cinnamon
- 2 t. sugar
- salt and pepper, to taste
- 12 c. baby spring greens
- 1/2 c. blue cheese crumbles
- 1/2 c. sliced almonds
Instructions
- The night or morning before serving place the cranberries in a small bowl and cover with the wine and let sit for at least 8 hrs.
- Place the oil, water, vinegar, hot sauce, cinnamon, sugar, salt and pepper in a small jar and shake vigorously to blend and emulsify.
- Toss the dressing with the baby greens and place onto a large platter. Drain the cranberries and scatter over the top of the greens along with the cheese and almonds and serve immediately.
Notes
Adapted from a recipe found at Southern Food
Nutrition Facts
Calories
160.11Fat (grams)
8.92 gSat. Fat (grams)
2.3 gCarbs (grams)
13.94 gFiber (grams)
1.46 gNet carbs
12.49 gSugar (grams)
8.62 gProtein (grams)
3.87 gSodium (milligrams)
140.4 mgCholesterol (grams)
6.33 mg
Yum !
ReplyDeleteThanks Cathy.
Delete