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Banana and Spinach Salad

1 cup pecan halves
2 Tbsp. coffee flavored liqueur
2 tsp. seasoned salt
1/2 cup dried cranberries
2 Tbsp. cranberry juice cocktail

2/3 cup lowfat raspberry vinaigrette
3 bananas, cut into slices
1 cup orange sections
2 pkg. (6 oz. each) baby spinach
1/2 red onion, thinly sliced
.

Stir together pecans, coffee liqueur, and seasoned salt. Line pie pan or shallow pan with foil, place coated pecans in pan, and bake at 300°F for 12 to 15 minutes—stirring twice—until toasted. Set aside. If made ahead, store in sealed container. Combine cranberries and juice, cover, and microwave on HIGH 30 seconds; let sit 5 minutes. Finely chop cranberry mixture in food processor. Stir together cranberry mixture and vinaigrette. 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.

 


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