Spinach and Banana Breakfast Salad

Ingredients:

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

Instructions:

  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.

Yield:
4 servings

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