Reviewed: Mar. 22, 2007

I really liked this salad.. I have a difficult time eating cold salads as I do not feel satisfied afterward, but the rice balances this out perfectly. I did use a large can of tuna and added some mushrooms. it's a keeper to ensure we eat all the the dark green leafy lettuce we have!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lct1275

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2007

This was very quick, easy, and healthy (I used brown rice), but it seemed to be missing something. I served it cold with black olives and a sprinkling of feta. However, as the recipe is written, I think too much rice may be called for. Cold, this dish kept very well. A good dinner for people in a hurry. My boyfriend really liked this, so it will be made again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

paul is hungry

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2007

I thought this was very different and great! I added radish to give it some color & crunch. I will make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LOVE4KYLA

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2007

My family loves this recipe! I add green olives (because we love them in everything) and cool the rice before mixing, because I like it crunchy. It is so quick and easy -- and healthy! A+

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

meetoo

Cooking Level: Intermediate

Living In: Horsham, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2007

This was delicious! It's addictive--I couldn't stop eating it. I was afraid the tuna or vinegar would be overpowering, but the unusual mix of flavors was perfect. My toddlers didn't care for it, but anticipating this, I made extra rice so they could have it alone. The only change I made was to use brown rice instead of white. Next time might follow other users' suggestions and try spinach, feta, and/or black olives, and might add another carrot. Also, I might store the leftover rice and salad separately to preserve it better. PS: I just realized the recipe calls for 2 cups uncooked rice; I used 2 cups cooked rice, which I thought was perfect.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Tanya C

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Dayton, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2006

Great hi-protein lunch. I used brown basmati rice and reduced the amount a bit to keep it lower in carbs. Was very yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

StavrosJK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2006

Very good! In fact, surprisingly good. My husband won't eat tuna, but I was craving it and looking for a new recipe. I didn't have any carrots, so I used celery instead; I also used a Mediterranean salad mix, so I added some Greek herb seasoning. If I had had feta cheese, I would have added that, also, but I didn't, so I added a little parmesan. I really enjoyed this, and it's very healthful and customizeable. Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NICOLES3

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2006

yummy! I loved it. the only changes I made was using iceberg lettuce (its all I had) and adding lemon zest and chili oil. thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mimi

Cooking Level: Expert

Living In: Palm Springs, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2006

Very easy comfort food, esp. after a long day at work. I mixed a small can of tuna and about 1 cup rice (leftover), microwaved it, drizzled some olive oil with truffle and balsamic vinegar. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CARBFUL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2006

Yummy recipe. I'll probaly use less balsamic only because the balsamic vinegar I bought at the store is too "vinegar-sour!?" To make this dish lunch time portable, cut the the thick rib out of the leaf and roll it up like a roulade. This recipe has been a great alternative to another ho-hum brown bag lunch sandwich:P Thanks!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

DeeLightFul

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2006

A great meal that could be done in short time

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Rabea

Living In: Hora, Capital, Bahrain

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2005

Since I first found this recipe, I've made it about a dozen times. I double the last six ingredients and use fresh spinich instead of the lettuce. It makes a great dinner with a pear salad and good wine.

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Xia Neifion Clark

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: East Wenatchee, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2005

Yum! My neighbors came over for lunch adn I seerved this dish. It was definitely a hit. One asked for the recipe because her husband loved the leftovers so much.

Was this review helpful? [ YES ]
18 users found this review helpful