Spinach salad with pears, almonds and cranberries
7
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
Pancake syrup
2 tsp
Shallot(s)
2 tsp, chopped
Table salt
0.25 tsp
Black pepper
0.25 tsp
Spinach
6 oz
Pear(s)
1 large
Chopped almonds
6 Tbsp
Dried cranberries
0.25 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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