RCI-SF.005.0064.001
Summer Seafood Salad
Makes 4 servings.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- cooked rice2 cupscooled to room temperature
- ½ pound
- x 8-ounce can sliced water chestnuts1 unitdrained
- ½ cup
- ¼ cup
- ¼ cup
- ¼ cup
- 1 tablespoon
- ¼ teaspoon
- ¼ teaspoon
- 1 unit
- 1 unit
Method
1
Combine plain nonfat yogurt, sour cream, lemon juice, hot pepper sauce, and salt in a small bowl, whisking until smooth and well blended.
2
Flake the cooked crab meat into bite-sized pieces, removing any shell fragments or cartilage.
3
Combine cooled cooked rice, crab meat, drained water chestnuts, sliced celery, and sliced green onions in a large mixing bowl.
4
Pour the yogurt-sour cream dressing over the rice mixture and gently toss until all ingredients are evenly coated.
5
Arrange lettuce leaves on individual serving plates or a serving platter as a base.
6
Spoon the seafood salad onto the lettuce leaves, dividing evenly among servings.
7
Garnish each serving with tomato wedges and serve immediately at room temperature or chilled.