Spinach Salad with Pears, Almonds and Cranberries
Weight Watchers Recipe
Prep time: 10 min
Cook time: 0 min
Other time: 0 min
This salad hits the mark. The salty-sweet pairing of nuts and fruit with the mustard dressing is a fabulous combination.
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2 Tbsp red wine vinegar
2 Tbsp water
2 Tbsp olive oil
2 tsp mustard, coarse, ground
2 tsp pancake syrup, maple-flavored suggested
2 tsp uncooked shallot(s), minced
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
6 oz fresh spinach, fresh, baby leaves (about 8 cups)
1 large pear(s), red, ripe, cored, thinly sliced into 12 pieces*
6 Tbsp chopped almonds, unsalted, dry-roasted**
1/4 cup(s) dried cranberries
- 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.
- *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.
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This is a very good salad, and we especially liked the dressing! I will make this again.
Love this, but I add blue cheese to the salad for a different taste.
will for sure do this one again. Very elegant and tasty as well
Loved this! Used a raspberry puree balsamic vinegar instead and it really made it on Christmas Day!