SPINACH & BANANA BREAKFAST SALAD

Ellen Bales

By
@Starwriter

This salad could be for lunch or dinner but I think it would make a great breakfast salad for those who like to start the day in a healthy way. It's packed with fiber, iron, and potassium.
Recipe and photo from:
dole.com/...EatRightRecipe


Featured Pinch Tips Video

Rating:

Serves:

4

Prep:

25 Min

Ingredients

1 c
pecan halves
2 Tbsp
coffee- or almond-flavored liqueur
2 tsp
seasoned salt
1/2 c
dried cranberries
2 Tbsp
cranberry juice cocktail
2/3 c
lowfat raspberry vinaigrette
3
bananas, sliced
1 c
seedless orange sections
2 pkg
(6 oz. ea.) baby spinach salad blend
1/2
red onion, thinly sliced

Directions Step-By-Step

1
Line a pie pan with foil; stir together pecans, coffee liqueur and seasoned salt. Bake at 300 degrees for 12 to 15 minutes, stirring twice, until toasted. Set aside. If made ahead, store in a sealed container.
2
Combine cranberries and juice, cover and microwave on high for 30 seconds. Let sit 5 minutes. Finely chop cranberry mixture in food processor or blender. Stir together cranberry mixture and vinaigrette.
3
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.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #cranberries, #pecans