Louisiana Rice Salad
Description
Makes 4 servings.
Ingredients
- 2 cups cooked rice, cooled
- 2 cups crab meat
- 1 8-ounce can sliced water chestnuts, drained
- 1 cup celery slices
- ⅓ cup sliced green onions
- ⅓ cup plain low fat yogurt
- ⅓ cup sour cream
- ¼ teaspoon salt
- ⅛ teaspoon ground red pepper
- ½ teaspoon hot pepper sauce
- lettuce leaves
- tomato wedges for garnish
Procedures
- Combine rice, crab meat, water chestnuts, celery and green onion in large mixing bowl.
- Blend yogurt, sour cream, salt, red pepper and hot pepper sauce.
- Add to rice mixture; toss lightly.
- Serve on lettuce leaves; garnish with tomatoes.
