Spinach salad with pears, almonds and cranberries
6
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
Every good recipe needs a secret ingredient or a story. This one hits the mark by utilizing pancake syrup to add the maple sweetness to the dressing. The beautiful contrast of the red pears against the bright green spinach is stunning and a great way to begin a meal. The nuts bring some crunch and depth of flavor to each bite. Though pears are called for, apples can also be used here. Pair this salad with any protein, it is incredibly versatile. Ready in just 10 minutes, you may want to have this for a quick and light weeknight meal topped with grilled chicken or shrimp.
Ingredients
Red wine vinegar
2 Tbsp
Water
2 Tbsp
Olive oil
2 Tbsp
Mustard
2 tsp, coarse, ground
Pancake syrup
2 tsp, maple-flavored suggested
Shallot
2 tsp, chopped, minced
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Spinach
6 oz, fresh, baby leaves (about 8 cups)
Pear
1 large, red, ripe, cored, thinly sliced into 12 pieces*
Chopped almonds
6 Tbsp, unsalted, dry-roasted**
Dried cranberries
¼ cup(s)
