Spinach Salad With Pears, Almonds And Cranberries Ww 4 Pts - cooking recipe

Ingredients

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
1/4 teaspoon salt
1/4 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
1/4 cup dried cranberries

Preparation

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.
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 tablespoons almonds and 1 tablespoons of dried cranberries.
Drizzle each salad with about 1 tablespoons of remaining dressing and serve.