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Banana and Spinach Salad
- 4
- 25 Min.
Ingredients
- 1 cup pecan halves
- 2 tablespoons coffee or almond flavored liqueur
- 2 teaspoons seasoned salt
- 1/2 cup dried cranberries
- 2 tablespoons cranberry juice cocktail
- 2/3 cup low-fat raspberry vinaigrette
- 3 DOLE® Bananas, cut into slices
- 1 cup orange sections
- 2 pkg. (6 oz. each) DOLE Baby Spinach Salad Blend
- 1/2 DOLE Red Onion, thinly sliced
Directions
- Line pie pan or shallow pan with foil, stir together pecans, coffee liqueur and seasoned salt.
- Bake at 300ºF, 12 to 15 minutes stirring twice, until toasted. Set aside. If made ahead, store in sealed container.
- Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes.
- Finely chop cranberry mixture in food processor.
- Stir together cranberry mixture and vinaigrette.
- Toss together cranberry vinaigrette, banana slices and orange sections.
- Line 4 plates with spinach and onion; top with banana orange mixture.
- Sprinkle toasted pecans over salad.