1 (6.2-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
2 (6-ounce) cans low-sodium albacore tuna in water, drained
1 (14-ounce) can quartered artichoke hearts, drained
1 (4.5-ounce) 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
How to Make It
Prepare the rice according to package directions, omitting fat.
Combine the rice, tuna, artichokes, and mushrooms in a large bowl; toss gently. Combine green onions, vinegar, oil, mustard, and pepper 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.
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