Spinach Salad Middle Eastern Style

Spinach Salad Middle Eastern Style
Yield:
48 servings, 1 salad (185 g) each

Ingredients

Ingredients Weights Measures
baby spinach leaves 4.5 lb. [2 kg] 24 qt. [24 L]
fresh mushrooms, thinly sliced 1.5 lb. [675 g] 3 qt. [3 L]
chickpeas (garbanzo beans), rinsed 3.75 lb. [1.7 kg] 3 qt. [3 L]
Honey dates, small dice 1.5 lb. [675 g] 3 cups [750 mL]
goat cheese, crumbled 1.5 lb. [675 g] 3 cups [750 mL]
hazelnuts, toasted, coarsely chopped 12 oz. [340 g] 3 cups [750 mL]
Kraft Honey Mustard Dressing 6 lb. [2.7 kg] 2-1/4 qt. [2.25 L]
baby spinach leaves 6 oz. [170 g] 2 qt. [2 L]
fresh mushrooms, thinly sliced 2 oz. [60 g] 1 cup [250 mL]
chickpeas (garbanzo beans), rinsed 5 oz. [140 g] 1 cup [250 mL]
Honey dates, small dice 2 oz. [60 g] 1/4 cup [50 mL]
goat cheese, crumbled 2 oz. [60 g] 1/4 cup [50 mL]
hazelnuts, toasted, coarsely chopped 1 oz. [30 g] 1/4 cup [50 mL]
Kraft Honey Mustard Dressing 8 oz. [225 g] 3/4 cup [175 mL]

Directions

For each serving: Place 2 cups (500 mL) spinach on serving plate. Top with 1/4 cup (50 mL) each mushrooms and chickpeas, and 1 Tbsp. (15 mL) each dates, cheese and nuts. Drizzle with 3 Tbsp. (45 mL) dressing.

Kraft Kitchens Tips

Special Extra
Garnish with pomegranate seeds.
Substitute
Prepare using Kraft Sweet Onion Vinaigrette Dressing or Kraft Classic Herb Dressing.

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