Sponsored By
Tuna Spinach Salad with Candied Pecans & Blue Cheese
Food Management Staff
August 1, 2005
1 Min Read
FM Staff
YIELD: 16 servings
2 lbs. pre-washed, fresh-trimmed spinach leaves, torn
1 pouch premium albacore tuna (43 oz.)
2 medium onions, thinly-sliced into wedges or rings
4 cups crumbled blue cheese
2 cups candied pecans Prepared salad dressing of choice, as needed
FOR EACH SERVING: Place 3 cups fresh spinach on each plate. Gently flake 1/2 cup tuna over spinach. Top with 1/4 cup each of onions and crumbled blue cheese. Sprinkle on 2 Tbsps. candied pecans.
Serve with prepared balsamic vinaigrette or any cream-based dressing.
Recipe and photo from Chicken of the Sea International.
About the Author
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
You May Also Like