Food & Cooking Recipes Salad Recipes Red-and-Green Salad with Cranberry Vinaigrette 3.2 (21) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: James Baigrie Servings: 8 Dried cranberries add not just flavor, but lots of color, to this bed of salad greens. Ingredients 1 head frisee (about 5 ounces) 1 head red-leaf lettuce (about 10 ounces) 4 ounces baby spinach ½ cup fresh or frozen (thawed) cranberries 1 tablespoon raspberry vinegar 2 teaspoons freshly squeezed lime juice 1 teaspoon sugar ½ teaspoon coarse salt ¼ cup extra-virgin olive oil ¾ cup dried cranberries 1 ½ ounces manchego cheese Directions Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside. In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth. 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. Print