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Red-and-Green Salad with Cranberry Vinaigrette

21

Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.

  • Servings: 8

Photography: James Baigrie

Source: Martha Stewart Living, December 2003

Ingredients

  • 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

Directions

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

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

  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.

Reviews Add a comment

  • JennVincent
    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!
    Reply