Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts

Recipe by AndreaVT96
READY IN: 10mins
SERVES: 4
YIELD: 4 salads
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    teaspoon salt
  • 14
    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
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DIRECTIONS

  • 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.
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