Banana and Spinach Salad
Makes 4 servings

Prep time: 10 min.
Baking Time: 15 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 lowfat raspberry vinaigrette
• 3 - Bananas, cut into slices
• 1 - cup orange sections
• 2 - package (6-ounces each) Baby Spinach Salad Blend
• 1/2 - Red Onion, thinly sliced

Directions

Preheat oven to 300ºF.

1. Line pie pan or shallow pan with foil, stir together pecans, coffee liqueur and seasoned salt.
2. Bake for 12 to 15 minutes stirring twice, until toasted.
3. Set aside. (If made ahead, store in sealed container.)
4. Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes.
5. Finely chop cranberry mixture in food processor.
6. Stir together cranberry mixture and vinaigrette.
7. Toss together cranberry vinaigrette, banana slices and orange sections.
8. Line 4 plates with spinach and onion; top with banana orange mixture.
9. Sprinkle toasted pecans over salad.