Baby Spinach Salad with Grilled Tuna

Baby Spinach Salad with Grilled Tuna
48 servings


Ingredients Weights Measures
baby spinach leaves - -
radicchio, chiffonade - -
seedless cucumbers, medium dice - -
canned cannellini beans, drained, rinsed - -
grape tomatoes, cut in half - -
pine nuts, toasted - -
canned chickpeas (garbanzo beans), drained, rinsed - -
tuna steaks (3-1/2 oz. each), 1/2 inch thick - -
olive oil - -
salt and pepper - -
KRAFT Golden Italian Dressing, divided - -
Israeli Couscous Salad - -
shaved Parmesan cheese - -


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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