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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Real change of pace. Ingredients:
1 cup pecan halves |
2 tablespoons coffee (or almond-flavored liqueur) |
2 teaspoons seasoning salt |
1/2 cup dried cranberries |
2 tablespoons cranberry juice cocktail |
2/3 cup raspberry vinaigrette dressing |
3 bananas, cut into slices |
1 cup orange section |
12 ounces baby spinach leaves |
1/2 red onion, thinly sliced |
Directions:
1. Line pie pan or shallow pan with foil, stir together pecans, coffee liqueur and seasoned salt. Bake at 300ºF, 12 to 15 minutes stirring twice, until toasted.
2. Set aside. If made ahead, store in sealed container.
3. Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes.
4. Finely chop cranberry mixture in food processor. Stir together cranberry mixture and vinaigrette.
5. Toss together cranberry vinaigrette, banana slices and orange sections.
6. Line 4 plates with spinach and onion; top with banana orange mixture. Sprinkle toasted pecans over salad.
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