This refreshing alternative to pasta salad is perfect for casual summer luncheons. "You can serve it as a main dish with the tuna...or without it for a nice rice side," suggests Merwyn Garbini of Tucson, Arizona. "Sometimes, I substitute reduced-fat mayonnaise for the olive-oil".
INGREDIENTS
2 cups cooked brown rice 1 can (6 ounces) light water-packed tuna, drained and flaked 1/2 cup sliced ripe olives 1/2 cup sliced celery 1/2 cup frozen peas, thawed 1 medium tomato, diced 1/2 cup chopped green pepper 1/4 cup thinly sliced radishes 1/4 cup sliced green onions 1/4 cup grated carrots LEMON HERB SALAD DRESSING: 2 tablespoons olive oil 2 tablespoons water 2 tablespoons lemon juice 1 tablespoon Italian seasoning 1 teaspoon sugar 1/2 teaspoon salt 1 garlic clove, minced 1/4 teaspoon lemon-pepper seasoning
SERVINGS 4 CATEGORY Lower Fat METHOD Chill PREP 10 min. TOTAL 10 min.
DIRECTIONS
In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings
-- Edited by Colette at 17:06, 2007-05-20
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
