Baby Spinach Salad with Grilled Tuna

Baby Spinach Salad with Grilled Tuna
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.

Kraft Kitchens Tips

Substitute chopped almonds for the pine nuts.
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