Photo of Chopped Spinach & Pear Salad with Sherry Vinaigrette by WW

Chopped Spinach & Pear Salad with Sherry Vinaigrette

1 - 2
PersonalPoints™ per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Try pairing this salad with roasted pork tenderloin or seared pork chops. The dressing for this salad has the perfect balance of tang and sweetness and marries well with the fall fruit and greens. Sherry vinegar is bright tasting and complex in flavor yet it’s not so tangy that it overpowers the other ingredients. It would also taste delicious tossed with steamed asparagus or green beans. Pomegranate seeds are a colorful, flavorful addition to salads. Cut back on prep work by buying them prepackaged. You want a ripe but firm pear for this recipe. If you don't have one, swap in a thinly sliced apple instead.

Ingredients

Fresh baby spinach

4 cup(s), chopped (One 5-oz package)

Endive

1 cup(s), chopped

Pear(s)

1 medium, d’Anjou, ripe but firm, cored, chopped

Pomegranate seeds

cup(s)

Uncooked shallot(s)

1 Tbsp, minced

Sherry vinegar

1 Tbsp

Olive oil

1 Tbsp

Water

1 Tbsp

Dijon Mustard

½ tsp

Honey

½ tsp

Table salt

¼ tsp

Black pepper

tsp

Instructions

  1. In a large bowl, combine spinach, endive, pear, and pomegranate seeds.
  2. In a cruet or small airtight container, combine shallot, vinegar, oil, water, mustard, honey, salt, and pepper; shake well.
  3. Pour dressing over salad; toss until combined.
  4. Serving size: 1 1/2 cups