Mediterranean Medley Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
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