Spinach Salad with Pears, Almonds and Cranberries

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• 2 Tbsp red wine vinegar
• 2 Tbsp water
• 2 Tbsp olive oil
• 2 tsp coarse ground mustard
• 2 tsp maple syrup (Calls for pancake syrup but nooooo)
• 2 tsp minced shallot
• ¼ tsp table salt
• ¼ tsp freshly ground black pepper
• 6 oz. fresh baby spinach leaves (about 8 cups)
• 1 large ripe, red pear, cored and thinly sliced into 12 pieces
• 6 Tbsp chopped unsalted, dry-roasted almonds
• ¼ cup dried cranberries

In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallot, salt and pepper until blended; pour ¼ 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 with 3 pear slices and sprinkles each with 1 ½ t tablespoons of almonds and 1 tablespoon off dried cranberries. Drizzles each salad with 1 tablespoon of remaining dressing and serve. (I just put all in a bowl and toss – careful not to add to much dressing)

• Yield: 4 servings
• (Weight Watcher’s weekly November 10, 2010