Red and Green Salad with Cranberry Vinaigrette
Recipe information
Yield
serves 8
Ingredients
1 head frisée (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 fresh 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
Preparation
Step 1
Tear the frisée and red-leaf lettuce into bite-size pieces; combine with the spinach in a large bowl. Set aside.
Step 2
In a blender, combine the cranberries, vinegar, lime juice, sugar, salt, and oil; puree until the mixture is smooth.
Step 3
Sprinkle the dried cranberries over the salad greens in a bowl; toss to combine. Divide the salad among serving plates. Using a vegetable peeler to shave thin slices, divide the cheese among individual salads. Serve with cranberry vinaigrette on the side.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 140
Step 6
Fat: 9g
Step 7
Cholesterol: 5mg
Step 8
Carbohydrate: 15g
Step 9
Sodium: 192mg
Step 10
Protein: 3g
Step 11
Fiber: 2g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
