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Red-and-Green Salad with Cranberry Vinaigrette

  • servings: 8
Photography: James Baigrie




  • 1 head frisee (about 5 ounces)
  • 1 head red-leaf lettuce (about 10 ounces)
  • 4 ounces baby spinach
  • 1/2 cup fresh or frozen (thawed) cranberries
  • 1 tablespoon raspberry vinegar
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup dried cranberries
  • 1 1/2 ounces manchego cheese


  1. Step 1

    Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.

  2. Step 2

    In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.

  3. Step 3

    Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.

Martha Stewart Living, December 2003



Reviews (1)

  • 10 Jan, 2011

    Fantastic dressing recipe! I could not find frisee so I used a combination of 'living' Boston lettuce and baby spinach and in lieu of cranberries (which were also elusive), I used fresh blueberries. I purchased "Raspberry-flavoured red wine vinegar", which was a good investment; it works very well in this vinaigrette and could undoubtedly be used in other recipes.

    As for implements, you can also use an immersion blender, but ensure your bowl is deep!