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Last-Minute Salad - Makes 1 serving.

• 1/2 cup canned tuna fish (packed in water), drained, or any leftover meat
• 1 cup chopped mixed raw vegetables (onion, celery, carrots, bell pepper, broccoli florets, etc.)
• 3/4 cup leftover cooked brown rice or other cooked whole-grain product
• 1/4 cup canned beans (any type), rinsed and drained
• 1-2 Tbsp. reduced-fat vinaigrette
• 1 Tbsp. plain non-fat yogurt
• 1/2 Tbsp. reduced-fat mayonnaise
  1/4 tsp. dried parsley (or 1 Tbsp. chopped fresh) 1/4 tsp. dried chervil or cilantro (or 1 Tbsp. chopped fresh)
• Salt and freshly-ground black pepper

In a medium bowl place meat, vegetables, rice and beans.

Lightly mix together with a fork until well combined.

In a small bowl, whisk together with a fork the vinaigrette dressing, yogurt, mayonnaise, parsley and chervil or cilantro.

Add the dressing to the bowl of salad ingredients while lightly tossing with a fork until the dressing is evenly distributed. Add salt and pepper to taste, if desired.

Cover and refrigerate 1 hour or overnight to allow flavors to blend.

Per serving: 386 calories, 6 g. total fat (1 g. saturated fat), 55 g. carbohydrate, 28 g. protein, 8 g. dietary fiber, 688 mg. sodium.