Spinach Salad with Pears, Almonds and Cranberries
Ingredients
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 teaspoons mustard coarse, ground
- 2 teaspoons pancake syrup maple-flavored suggested
- 2 teaspoons shallot s, minced
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper freshly ground
- 6 ounces spinach fresh, baby leaves (about 8 cups)
- 1 large pear s, red, ripe, cored, thinly sliced into 12 pieces*
- 6 tablespoons chopped almonds unsalted, dry-roasted**
- 1/4 cup s dried cranberries
Instructions
- In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup of dressing into a large bowl. Add spinach and toss until coated.
- Arrange 2 cups of dressed spinach on each of 4 salad plates. Top each with 3 pear slices and then sprinkle each with 1 1/2 tablespoons of almonds and 1 tablespoon of dried cranberries. Drizzle each salad with about 1 tablespoon of remaining dressing and serve. Yields 1 salad per serving.
- Notes
- *Red pears add beautiful color to this salad but feel free to substitute any ripe pear.
- **If you can’t find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350ºF oven for 10 minutes.
- In summer months, swap ripe peaches or nectarines for the pears.
Notes
The dressing is very acidic so you might want to add some sweetness . . . change the vinegar to white balsamic or rice wine vinegar and/or add honey or sugar or a fruit preserve that suits your taste.
Recipe By: Weight Watchers
Serving Size: 4
Serving Size: 4
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