Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
A salad that serves well as a light meal. Received at a Weight Watchers meeting. 4 WW points per serving. The original recipe suggests using a red pear for color, but adds that you can substitute any ripe pear. Also, if you can't find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350 degree oven for 10 minutes. In summer months, you could easily swap ripe peaches or nectarines for the pears. Ingredients:
2 tablespoons red wine vinegar |
2 tablespoons water |
2 tablespoons olive oil |
2 teaspoons mustard, coarse, ground |
2 teaspoons pancake syrup (maple-flavored suggested) |
2 teaspoons shallots, minced |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
6 ounces fresh baby spinach leaves (about 8 cups) |
1 large pear, ripe, cored and thinly sliced into 12 pieces |
6 tablespoons chopped almonds, unsalted, dry-roasted |
1/4 cup dried cranberries |
Directions:
1. In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
2. Add spinach and toss until coated.
3. Arrange 2 cups of dressed spinach on each of 4 salad plates.
4. Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
5. Drizzle each salad with about 1 tablespoons of remaining dressing and serve.
|
|