Northern Italian Rice Salad

Vinaigrette 1/2 cup olive oil3 tablespoons wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon basil2 tablespoons minced fresh parsley1 clove garlic, mincedSalad4 cups cooked rice, warm15 ounces canned solid white tuna, in bite-size pieces1 cup artichoke hearts, quartered 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 1/2 cup red onion, finely chopped 1/2 cup raisinsShredded romaine lettuce for servingFor the dressing: In a medium bowl, whisk olive oil, vinegar, salt, pepper, oregano, basil, parsley and garlic until well combined.For the salad: In a large bowl combine rice, tuna, artichoke hearts, dill, parsley, red onion and raisins; drizzle with 3/4 of the dressing. Adjust salt and pepper. Serve mounded on shredded romaine. Best served at room temperature when rice is still warm.Serves eight.Nutrition values per serving: 314 calories, 13 g fat (2 g saturated), 34 g carbohydrates, 2 g fiber, 17 g protein, 16 mg cholesterol, 270 mg sodium.