Healthy recipes: Banana and spinach salad

  • Published
  • By Kayla Scherf
  • Health and Wellness Center dietician
MOODY AIR FORCE BASE, Ga. --  The Health and Wellness Center dietician provides a series of seasonal recipes for each month. December's recipes are based on cranberries.

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 low-fat raspberry vinaigrette
3 bananas, cut into slices
1 cup orange sections
2 6-ounce packages baby spinach
1/2 cup red onion, thinly sliced

How to make it:
1. Line pie pan or shallow 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 sealed container.
2. Combine cranberries and juice, cover and microwave on high for 30 seconds. Let it sit 5 minutes. Finely chop cranberry mixture in food processor. 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.

Makes 4 servings