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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Most of my recipesincluding this onewere developed from my experiments with leftovers. This salad is also delicious prepared with leftover chicken or turkey instead of tuna. Ingredients:
3 cups cooked rice |
1/4 cup olive oil |
4-1/2 teaspoons cider vinegar |
1/4 teaspoon salt |
dash pepper |
1 can (6 ounces) tuna, drained and flaked |
2 medium tomatoes, chopped |
1 small cucumber, peeled, seeded and diced |
2 tablespoons chopped onion |
lettuce leaves |
2 hard-cooked eggs, sliced |
pimiento-stuffed olives and lemon wedges, optional |
Directions:
1. Place rice in a medium bowl. Combine oil, vinegar, salt and pepper; pour over rice and toss to coat. Stir in the tuna, tomatoes, cucumber and onion. Line a serving platter with lettuce; top with salad. Garnish with eggs, olives and lemon if desired. Yield: 6 servings.
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