Spinach Salad with Pears, Almonds and Cranberries
Vinegar, All Types
2 tablespoons, red wine
2 teaspoons, level, coarse, ground
2 teaspoons, level, (maple syrup)
2 medium, minced
¼ teaspoons, and black pepper, freshly ground
175 g, baby leaves
1 medium, red, ripe, cored, thinly sliced into 12 pieces*
6 tablespoons, unsalted, dry-roasted**
Whitworths Dried & Sweetened 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.