Spinach Salad with Pears, Almonds and Cranberries
6
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This salad hits the spot. The sweet-salty pairing of the almonds and fruit, and the delicious coarse ground mustard dressing are an excellent combination.
Ingredients
Red wine vinegar
2 tbsp(s)
Water
2 tbsp(s)
Olive oil
2 tbsp(s)
Mustard
2 tsp(s), coarse, ground
Pancake syrup
2 tsp(s), maple-flavoured suggested
Shallots
2 tsp(s), minced
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Fresh spinach
6 oz, fresh, baby leaves (about 8 cups)
Pear
1 large, red, ripe, cored, thinly sliced into 12 pieces*
Chopped almonds
6 tbsp(s), unsalted, dry-roasted**
Dried cranberries
¼ cup(s)
Instructions
1
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.
2
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.
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