1 large pear, red, ripe, cored, thinly sliced into 12 pieces
6 T chopped almonds, unsalted
1/4 C dried cranberries
Instructions
In a small bowl, whisk together vinegar, water, oil, mustard,
syrup, shallots, salt and pepper until blended. Pour 1/4 C 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 T
of almonds and 1 T of dried cranberries. Drizzle each salad with
about 1 T remaining dressing and serve.
Originally Submitted
12/5/2012
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