Banana-and-Spinach-Salad

Banana and Spinach Salad

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  • 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.