Red-and-Green Salad with Cranberry Vinaigrette

Photo: James Baigrie

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


  • 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


  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.

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