Ingredients

serves 8

　　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

　　

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.