Author Notes
You might think what an odd combination of ingredients for a salad, but trust you me, they work wonderfully together! The salad is light and refreshing. I made it for the office potluck and it was a hit! Light and refreshing, this salad is a perfect side dish for grilled meat or an appetizer along with crackers. —Jas
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Ingredients
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1/2 cup
uncooked rice
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4 ounces
canned tiny shrimp
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5 ounces
canned tuna in water
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4 ounces
canned whole button mushrooms
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1
carrot, shredded
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2
hard-boiled eggs, chopped
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1/2 teaspoon
garlic powder
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1/2 cup
mayonnaise
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juice of 1/2 lemon
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salt and freshly ground black pepper to taste
Directions
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Cook rice according to package directions or my way: In a small saucepan heat one tablespoon butter or oil over medium heat. Add rice and stir for 2-3 minutes or until grains change color from translucent to white and the fragrance is intensified (that’s if you’re using aromatic rice like Basmati or Jasmin).
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Add 1 cup water or vegetable stock (I always cook my rice with the 1:2 rice to water ratio). If you’re using water, season with salt, about 1 teaspoon. Bring to a boil and lower the heat. Cover and simmer until rice is cooked and all liquid has been absorbed. Remove from heat and let cool.
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In a medium bowl combine all ingredients (drain the canned ingredients first), taste and adjust seasoning if necessary. Garnish with lemon and egg wedges if desired. Enjoy!
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