Ingredients for Spinach Salad With Pears Almonds And Cranberries Ww 4 Pts
- Red Wine Vinegar
- 1 tablespoon water
- Olive Oil
- 1 teaspoon Dijon mustard
- Pancake Syrup
- 1 shallot, finely chopped
- 1/2 teaspoon salt
- Black Pepper
- Baby Spinach Leaves
- 1 medium ripe pear, sliced
- 1/2 cup whole almonds, roasted
- Dried Cranberries
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How to Make Spinach Salad With Pears Almonds And Cranberries Ww 4 Pts
- Preheat oven to 350°F (175°C). Spread 1/2 cup whole almonds on a baking sheet and roast for 10 minutes, or until lightly golden. Let cool completely.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon water, 3 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, 1 finely chopped shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- In a large bowl, add 10 ounces baby spinach.
- Pour 1/4 cup of the dressing over the spinach and gently toss to coat.
- Divide the dressed spinach evenly among 4 salad plates (about 2 1/2 cups per plate).
- Top each salad with 3 slices of ripe pear (about 1 medium pear total), 1 1/2 tablespoons of roasted almonds, and 1 tablespoon dried cranberries.
- Drizzle each salad with 1 tablespoon of the remaining dressing and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
29g
Fat
7g
Carbs
5g
