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spinach & banana breakfast salad

(1 RATING)
47 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on Oct 25, 2012

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: http://www.dole.com/EatRightLanding/EatRightRecipe

prep time 25 Min
cook time
method ---
yield 4 serving(s)

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 lowfat raspberry vinaigrette
  • 3 - bananas, sliced
  • 1 cup seedless orange sections
  • 2 packages (6 oz. ea.) baby spinach salad blend
  • 1/2 - red onion, thinly sliced

How To Make spinach & banana breakfast salad

  • 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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