Banana Spinach Salad

• pecan halves↗1 cup
• coffee (or almond-flavored liqueur)↗2 tablespoons
• seasoning salt↗2 teaspoons
• dried cranberries↗1⁄2 cup
• cranberry juice cocktail↗2 tablespoons
• raspberry vinaigrette dressing2⁄3 cup
• bananas, cut into slices↗3
• orange section1 cup
• baby spinach leaves↗12 ounces
• red onion, thinly sliced↗1⁄2

Step-by-step instructions

1. 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. 2

   Set aside. If made ahead, store in sealed container.

3. 3

   Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes.

4. 4

   Finely chop cranberry mixture in food processor. Stir together cranberry mixture and vinaigrette.

5. 5

   Toss together cranberry vinaigrette, banana slices and orange sections.

6. 6

   Line 4 plates with spinach and onion; top with banana orange mixture. Sprinkle toasted pecans over salad.