California Salad

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Makes 4 servings.



Toss rice with dressing in large mixing bowl; cool. Add Mushrooms, red pepper, , onions, basil leaves, salt and pepper; toss lightly.

Arrange chives, curly endive, watercress and Belgian endive on serving plate; top with rice salad, then with crab meat. Garnish with lemon wedges, basil leaves and crab legs.

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