Rice and Mesclun Salad with Tuna Cream and Black Olives

Ingredients:

• 1 cup cooked rice
• 1 cup mesclun salad mix
• 1 can of tuna, drained and flaked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped black olives
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. In a medium-sized bowl, mix together the mayonnaise, sour cream, lemon juice, and salt and pepper until well combined.
2. Add the flaked tuna and chopped black olives to the dressing and stir until the tuna and olives are fully coated in the dressing.
3. In a separate bowl, mix together the cooked rice and mesclun salad mix.
4. Pour the tuna cream dressing over the rice and mesclun salad mixture, and toss until everything is fully coated in the dressing.
5. Chill in the refrigerator for at least 30 minutes before serving.

Verdict:

This rice and mesclun salad with tuna cream and black olives is a quick and easy recipe to make for a light lunch or dinner. The creamy tuna mixture adds a delicious flavor to the rice and mesclun mix, making it a perfect summer dish. The black olives give the salad an additional salty taste, which complements the other ingredients perfectly.

Serving Suggestions:

Serve this salad chilled as a side dish for a barbecue or a potluck, or on its own as a light lunch. If you want to get more creative, you can also serve it on a bed of lettuce or topped with chopped fresh herbs like parsley or basil.