Seafood Salad
 
2 cup  cooked rice, cooled to room temperature
1/2 lb.  cooked crab meat
1   8ounce can sliced water chestnuts, drained
1/2 cup  sliced celery
1/4 cup  sliced green onions
1/4 cup  plain nonfat yogurt
1/4 cup  sour cream
1 Tbsp  lemon juice
1/4 tsp  hot pepper sauce
1/4 tsp  salt
  lettuce leaves
  tomato wedges for garnish
 
combine rice, crab meat, water chestnuts, celery and onions in 
large mixing bowl. combine yogurt, sour cream, lemon juice, pepper 
sauce, and salt in small bowl; blend well. pour over rice mixture; 
toss lightly. serve on lettuce leaves and garnish with tomato 
wedges. makes 4 servings. 
 
 
 
-- 
(ID: 2804) Mirror: rec.food.recipes: Sun, Apr 24, 2005


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