TUNA-AND-WILD RICE SALAD

1 (6.2 oz.) long-grain and wild rice; like Uncle Ben's

2 (6 oz.) cans albacore tuna in water; drained

1 (14 oz.) can artichoke hearts; quartered & drained

1 (4 1/2 oz.) jar mushrooms; sliced & drained

1/3 cup green onions; sliced

2 tablespoons white wine vinegar

1 tablespoon olive oil (extra-virgin preferred)

2 teaspoons Dijon mustard

1/4 teaspoon pepper

8 romaine lettuce leaves

12 cherry tomatoes; halved

1. Prepare the rice according to package directions, omitting any fat.

2. 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.

Yields 4 servings (Serving size = 1 1/4 cups)

CALORIES: 298; PROTEIN: 22g; FAT: 5g; CARBS: 44g; FIBER: 2g; CHOL: 17mg; IRON: 4mg; SODIUM: 1,208mg; CALC: 77mg.

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