Tuna and Wild Rice Salad


Refreshing combination of tuna and wild rice compliments this sensational mix of fresh artichoke hearts, sliced mushrooms, green onions served atop glossy lettuce leaves with cherry tomatoes.
  • 6.2 oz. Package fast cooking recipe long grain & wild rice
  • 6 oz. Canned tuna in water in oil, drained
  • 14 oz. Quartered artichoke hearts, drained
  • 4.5 oz. Sliced mushrooms, drained
  • 1/3 cup Sliced green onions
  • 2 tablespoon White wine vinegar
  • 1 tablespoon Olive oil
  • 2 teaspoon Dijon mustard
  • 1/4 teaspoon Pepper
  • 8 head Romaine lettuce leaves
  • 12 Cherry tomatoes
  • 1. Prepare the rice according to package direction: omitting fat.
  • 2. Combine the rice, tuna, artichokes, and mushrooms in a large bowl: toss gently.
  • 3. Combine green onions, vinegar, oil, mustard, & pepper in a bowl: stir with a whisk until blended.
  • 4. Add dressing in tuna mixture, tossing gently.
  • 5. Serve salad in lettuce lined dishes: top with tomatoes.