Louisiana Rice Salad

Combine the cooled cooked rice, crab meat, drained water chestnuts, celery slices, and green onions in a large bowl.

Whisk together the plain low-fat yogurt, sour cream, salt, ground red pepper, and hot pepper sauce in a small bowl until well blended.

Pour the dressing over the rice mixture and gently fold together until all ingredients are evenly coated, being careful not to break up the crab meat.

Refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.

Line a serving platter or individual plates with fresh lettuce leaves.

Spoon the chilled rice salad onto the lettuce and garnish with tomato wedges before serving.