Mediterranean Medley Salad
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".
Total TimePrep: 10 min. + chilling
- 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
- 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.
Nutrition Facts1-1/2 cups: 284 calories, 11g fat (2g saturated fat), 18mg cholesterol, 669mg sodium, 33g carbohydrate (0 sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.
Originally published as Mediterranean Medley Salad in Light & Tasty June/July 2004
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