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.

• Ready In: 10 mins
• Serves: 4
• Yields: 4 salads

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 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

Directions

1. 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.
2. Add spinach and toss until coated.
3. Arrange 2 cups of dressed spinach on each of 4 salad plates.
4. Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
5. Drizzle each salad with about 1 tablespoons of remaining dressing and serve.