Baby Spinach Salad with Grilled Tuna
Yield: 48 servings
Ingredients   Weights   Measures
 baby spinach leaves    3 lb.    3 gal.
 radicchio, chiffonade    3 lb.    3 gal.
 seedless cucumbers, medium dice    3 lb.    3 qt.
 canned cannellini beans, drained, rinsed    3 lb.    1-1/2 qt.
 grape tomatoes, cut in half    3 lb.    1-1/2 qt.
 pine nuts, toasted    6 oz.    1-1/2 qt.
 canned chickpeas (garbanzo beans), drained, rinsed    1 lb. + 8 oz.    3 cups
 tuna steaks (3-1/2 oz. each), 1/2 inch thick    10 lb. + 8 oz.    48 each
 olive oil    12 oz.    1-1/2 cups
 salt and pepper    -    to taste
 KRAFT Golden Italian Dressing, divided    3 lb. + 4 oz.    1-1/2 qt. + 1/2 cup
 Israeli Couscous Salad    -    3 qt.
 shaved Parmesan cheese    2 oz.    1 cup
COMBINE spinach, radicchio, cucumbers, beans, tomatoes, pine nuts and chickpeas in large bowl.
FOR each serving: Brush 1 tuna steak with 1-1/2 tsp. oil; season with salt and pepper. Grill to medium, or desired doneness; cool 5 min. Brush with 1/2 tsp. dressing.
TOSS about 2 cups spinach mixture with 2 Tbsp. of the remaining dressing; place on plate. Top with 1/4 cup Israeli Couscous Salad, 1 tuna steak and 1 tsp. Parmesan cheese.
Substitute
Substitute chopped almonds for the pine nuts.
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