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Cranberry Pear Spinach Salad

 Cranberry Pear Spinach Salad
A few moments are all you need to toss together this pretty salad and tangy classic dressing. It's a perfect way to round out holiday meals. —Anne Smithson, Cary, North Carolina
8 ServingsPrep/Total Time: 20 min.

Ingredients

  • 8 cups fresh baby spinach
  • 1 cup dried cranberries
  • 2 medium pears, chopped
  • 1/4 cup cider vinegar
  • 5 tablespoons sugar
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/4 cup olive oil
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 2 tablespoons chopped pecans, toasted

Directions

  • In a large bowl, combine the spinach, cranberries and pears. In a
  • blender, combine the vinegar, sugar, onion, Worcestershire sauce,
  • mustard and paprika; cover and process until blended. While
  • processing, gradually add oil in a steady stream. Add sesame seeds
  • and poppy seeds. Pour over salad and toss to coat. Sprinkle with
  • pecans. Yield: 8 servings.
Nutritional Facts: 1 cup equals 189 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 28 mg sodium, 29 g carbohydrate, 3 g fiber,

2 of 2

Cranberry Pear Spinach Salad (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1 fruit, 1/2 starch.