Banana Spinach Salad Recipes

SUPER SIMPLE SPINACH SALAD

Steps:

• Put your spinach into a big bowl. If you're using any add-ins, go ahead and add them now. (See notes for ideas.)
• Mix all of the dressing ingredients together in a small jar or container with a tight-fitting lid. Shake them up until it's well mixed.
• Pour the dressing over the spinach right before you're ready to serve.
• Enjoy!

SPINACH STRAWBERRY BANANA SALAD

Steps:

• Rinse, soak, drain and dry the spinach.
• Peel the bananas and cut them into 1/4" slices. Drizzle 1/2 a lemon's worth of lemon juice on the bananas to keep them from turning brown.
• Add the spinach, strawberries and onions to the salad bowl and mix.
• Add the bananas and walnuts. Mix again.
• Sprinkle the sesame seeds and poppy seeds. Mix again and it's ready.
• If you want to make the dressing, put all of the remaining ingredients into a bowl and emulsify.

BANANA SPINACH SALAD

Steps:

• 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.
• 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.

THE PERFECT SUNDAY BRUNCH SPINACH SALAD

Steps:

• Place spinach in a large bowl. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top. Toss with poppy seed dressing before serving.

SUMMER SPINACH SALAD

Steps:

• In a blender, combine the first six ingredients. Cover and process until the sugar is dissolved. Add the poppy seeds; process just until blended. , In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat.

SPINACH & BANANA BREAKFAST SALAD

Steps:

• 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.