PointsPlus Spinach Salad with Pears, Almonds, and Cranberries Recipe

PointsPlus Spinach Salad with Pears, Almonds, and Cranberries Recipe
Staff Writer
Spinach Salad with Pears, Almonds, and Cranberries
WeightWatchers.com

Spinach Salad with Pears, Almonds, and Cranberries

Ripe, juicy pears can make just about any salad pop with sweet, fruity flavor, and cranberries contribute their unmistakable tang to a spinach salad with verve and flair.

4
Servings
273
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 teaspoons coarse ground mustard
  • 2 teaspoons pancake syrup, preferably maple-flavored
  • 2 teaspoons minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces fresh baby spinach
  • 1 large ripe red pear, cored and sliced thinly into 12 pieces
  • 6 tablespoons dry-roasted unsalted chopped almonds
  • 1/4 cup dried cranberries

Directions

In a small bowl, whisk together the vinegar, water, oil, mustard, syrup, shallot, salt, and pepper until blended. Pour ¼ cup of the dressing into a large bowl. Add the spinach and toss until coated.

Arrange 2 cups of dressed spinach on each of 4 salad plates. Top each with 3 pear slices and then sprinkle each with 1 ½ tablespoons of the almonds and 1 tablespoon of the dried cranberries. Drizzle each salad with about 1 tablespoon of the remaining dressing and serve.

Nutritional Facts

Total Fat
20g
29%
Sugar
11g
12%
Saturated Fat
9g
38%
Cholesterol
4mg
1%
Carbohydrate, by difference
18g
14%
Protein
8g
17%
Vitamin A, RAE
122µg
17%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
175µg
100%
Calcium, Ca
98mg
10%
Choline, total
22mg
5%
Fiber, total dietary
3g
12%
Fluoride, F
4µg
0%
Folate, total
56µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
71mg
22%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
127mg
18%
Selenium, Se
4µg
7%
Sodium, Na
146mg
10%
Water
59g
2%
Zinc, Zn
1mg
13%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.