Red-and-Green Salad with Cranberry Vinaigrette

[담당교수: 나희정]

Ingredients

Serves 8

• 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.