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spinach & banana breakfast salad

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield 4 serving(s)
prep time 25 Min

Ingredients For spinach & banana breakfast salad

  • 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

How To Make spinach & banana breakfast salad

  • 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.
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