Spinach Salad With Pears, Almonds And Cranberries Ww 4 Pts

• 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

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.

red wine vinegar, water, olive oil, pancake syrup, shallots, salt, black pepper, baby spinach, pear, almonds, cranberries

Taken from www.food.com/recipe/spinach-salad-with-pears-almonds-and-cranberries-ww-4-pts-294929 (may not work)