SOUTHERN RECIPES
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"What's Around" Salad 

• ½ cup canned tuna, packed in water and drained, or leftover meat or poultry

• 1 cup chopped mixed raw vegetables such as onion, celery, carrots, bell pepper, broccoli florets, canned water chestnuts, etc.

• ¾ cup leftover cooked brown rice or other whole grain product
  ¼ cup canned beans such as kidney and chickpeas, rinsed and drained

• ¼ teaspoon dried or 1 tablespoon chopped fresh parsley

• ¼ teaspoon dried or 1-tablespoon fresh chervil or cilantro

• 1 to 2 tablespoons reduced-fat vinaigrette

• 1-tablespoon plain non-fat yogurt

• ½ tablespoon reduced fat mayonnaise

• Salt and pepper to taste

In a medium bowl, put meat, vegetables, rice and beans and lightly mix together with fork until well combined.

In a small bowl, whisk together with a fork the vinaigrette dressing, yogurt, mayonnaise and herbs. Add dressing to salad ingredients and lightly toss with a fork until evenly distributed. Add salt and pepper to taste, if desired. Cover and refrigerate 1 hour or overnight to allow flavors to blend.

Yield: 1 serving

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