Title: Yogurt & Crab Salad-Pjxg05a
Categories: Seafood Diet Entree Dish Salad
Yield: 4 Servings
| 3 | c | Rice; cooked |
| 1 | lb | Crabmeat; cooked |
| 1 1/2 | c | Celery; sliced |
| 1 | c | Sliced water chesnuts |
| 1/3 | c | Green onions; sliced |
| 1/4 | c | Non-fat plain yogurt |
| 1/4 | c | Non-fat sour cream sub |
| 3 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| | | Lettuce leaves |
| 16 | x | Tomato wedges |
Combine cooked rice, crabmeat, celery, water chestnuts and gr. onions in
large bowl. Mix until evenly distributed. Combine plain yogurt, sour cream
sub., lemon juice, salt and cayenne; blend well. Pour over rice mixture and
toss lightly to blend. Chill thoroughly. Before serving, garnish with
lettuce leaves and tomato wedges. Adapted from Fam.Cir Light & Easy Summer
Meals 1987 Judy Garnett, Raleigh,NC pjxg05a.