Tuna Vegetable Salad - cooking recipe

Ingredients

1 1/2 c. water
1 (10 oz.) pkg. Birds Eye green peas
1 medium carrot, thinly sliced
2 Tbsp. chopped onions
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. dry Minute rice
1 (6 1/2 oz.) can water packed tuna, drained
1/2 c. chopped dill pickle
1 c. reduced calorie mayonnaise
1/4 c. milk

Preparation

Bring water, peas, carrots, onions, salt and pepper to a full boil; stir in rice.
Cover and remove from heat.
Let stand 5 minutes.
Fluff with fork.
Cover and chill.
Gently stir in tuna, pickle, mayonnaise and milk just before serving.
Serve on crisp salad greens.
Makes 6 servings.