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