Mama said there’d be days like this.
There are days, I admit, when the idea of going any farther than the pantry for food sounds horrible. As awesome as it is to make fresh, whole food from scratch, sometimes you just want to pop something in the microwave and hide under a blanket on the couch until it’s done. This recipe is for those days. It’s easy, fast and you can make it with simple ingredients you have hanging around in your pantry and crisper drawer.
Tuna-and-Wild Rice Salad with Lemon-Garlic Pita Chips
Nutrition Info for 1 1/4 cup salad and 6 pita chips:
CALORIES 406; FAT 8g; PROTEIN 25g; FIBER 3g; CARBOHYDRATE 61g
Salad Ingredients
1 (6.2-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben’s)
2 (6-ounce) cans low-sodium albacore tuna in water, drained
1 (14-ounce) can quartered artichoke hearts, drained
1 (4.5-ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon pepper
8 romaine lettuce leaves
12 cherry tomatoes, halved
Pita Chips Ingredients
3 (6-inch) whole wheat pita bread rounds, split in half horizontally
2 teaspoons olive oil
1 1/2 teaspoons lemon pepper
1/4 teaspoon garlic powder
First, prepare the chips.
Preheat oven to 400°.
Cut each pita half into 4 wedges; place on a baking sheet. Spray or drizzle oil evenly over wedges. Combine lemon pepper and garlic powder; sprinkle evenly over wedges. Bake at 400° for 5 minutes or until crisp.
(This makes 24 chips.)
Then prepare the salad.
Prepare the rice according to package directions, omitting fat.
Combine the rice, tuna, artichokes, and mushrooms in a large bowl; toss gently. Combine green onions, vinegar, oil, mustard, and pepper in a bowl; stir with a whisk until blended. Add dressing to tuna mixture, tossing gently. Serve salad in lettuce-lined dishes; top with tomatoes.
(This makes 4 1 1/4 cup servings.)