Spinach Salad with Pears, Almonds and Cranberries

Servings: 4
Preparation Time: 10 min

This salad hits the spot. The sweet-salty pairing of the almonds and
fruit, and the delicious coarse ground mustard dressing are an
excellent combination.

2 Tbsp red wine vinegar
2 Tbsp water
2 Tbsp olive oil
2 tsp mustard, coarse, ground
2 tsp pancake syrup, maple-flavored suggested
2 tsp shallot(s), minced
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
6 oz spinach, fresh, baby leaves (about 8 cups)
1 large pear(s), red, ripe, cored, thinly sliced into 12 pieces*
6 Tbsp chopped almonds, unsalted, dry-roasted**
1/4 cup dried cranberries

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. 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 tablespoon s 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.

Notes Red pears add beautiful color to this salad but feel free to
substitute any ripe pear.

If you cant find roasted almonds, roast your own by spreading almonds on a
baking sheet and roasting them in a 350 F oven for 10 minutes.

In summer months, swap ripe peaches or nectarines for the pears

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