Prep 10 mins
Cook 0 mins
A salad that serves well as a light meal. Received at a Weight Watchers meeting. 4 WW points per serving. The original recipe suggests using a red pear for color, but adds that you can substitute any ripe pear. Also, if you can't find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350 degree oven for 10 minutes. In summer months, you could easily swap ripe peaches or nectarines for the pears.
- 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 shallots, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 6 ounces fresh baby spinach leaves (about 8 cups)
- 1 large pear, ripe, cored and thinly sliced into 12 pieces
- 6 tablespoons chopped almonds, unsalted, dry-roasted
- 1⁄4 cup dried cranberries
- In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup 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 almonds and 1 tablespoons of dried cranberries.
- Drizzle each salad with about 1 tablespoons of remaining dressing and serve.
This is a really good salad combination! I confess, I used a bottled lite honey dijon dressing (the one listed here looks good, though) and I had mixed baby greens instead of spinach. Delicious! Thanks for posting.