Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.

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.