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Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts

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“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.”
READY IN:
10mins
SERVES:
4
YIELD:
4 salads
UNITS:
US

Ingredients Nutrition

  • 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
  • 14 teaspoon salt
  • 14 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
  • 14 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.

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