SUMMER SEAFOOD SALAD
  • 2 cups Pasta Rice Blend, cooked and cooled
  • ½ pound cooked crab meat
  • 1 can sliced water chestnuts, drained
  • ½ cup celery, sliced
  • ¼ cup sliced green onions, including tops
  • ¼ cup each yogurt and dairy sour cream
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon hot pepper sauce
  • ¼ teaspoon salt

Combine wild rice, crab meat, water chestnuts, celery and onions. Combine yogurt, sour cream, lemon juice and seasonings in small bowl; blend well. Pour over rice mixture; toss lightly. Serve on lettuce leaves and garnish with tomato wedges.