Tuna and Wild Rice Salad
1 (6 oz.) package fast-cooking long-grain and wild rice
2 (6 oz.) cans albacore tuna in water, drained
1 (14 oz.) can artichoke hearts in water, drained and quartered
1 (14 oz.) jar sliced mushrooms, drained
1/3 cup sliced green onions
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon pepper
8 romaine lettuce leaves
12 cherry tomatoes, halved
Prepare rice according to directions, omitting fat.
Combine rice, tuna, artichokes, and mushrooms in a large bowl, toss
gently. Combine green onions, vinegar, oil, mustard, and prepare
in a bowl; stir with a whisk until blended. Add dressing to tuna
mixture, tossing gently. Serve salad in lettuce lined dishes; top
with tomatoes. Serving Size 1 1/4 cs.
NOTE: If you have a rice cooker, make 1 cup long grain rice and 1
cup wild rice together. Use fresh mushrooms, jar ones are terrible.
Half the olive oil if you wish. This dish is even better with