1/1 Photo of Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts
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.
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- 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
- 1In 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.
- 2Add spinach and toss until coated.
- 3Arrange 2 cups of dressed spinach on each of 4 salad plates.
- 4Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
- 5Drizzle each salad with about 1 tablespoons of remaining dressing and serve.
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Nutritional Facts for Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts
Serving Size: 1 (148 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 187.3
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 252.9 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 4.4 g
- Sugars 7.2 g
- Protein 4.3 g