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Tuna Spinach Salad with Candied Pecans & Blue Cheese

Food Management Staff

August 1, 2005

1 Min Read
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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

  1. 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.

  2. Serve with prepared balsamic vinaigrette or any cream-based dressing.

Recipe and photo from Chicken of the Sea International.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

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