This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Mediterranean Medley Salad

By: Merwyn Garbini

"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'."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 cups cooked brown rice
1 (6 ounce) can 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

Directions

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.

Footnotes

Nutritional Analysis: One serving (1-1/2 cups) equals 284 calories, 11 g fat (2 g saturated fat), 18 mg cholesterol, 669 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.