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Crab and Rice Salad |
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Serves: 4 Print this RecipeBrown rice gives this salad a great nutty taste. 1 cup uncooked brown rice 5 ounces fresh steamed crabmeat, flaked 1 large tomato, diced 1/4 cup chopped green bell peppers 3 tablespoons chopped fresh parsley 2 tablespoons red onions 1/2 cup nonfat plain yogurt 1 1/2 tablespoons lemon juice 1/4 teaspoon salt (optional) Fresh ground pepper 1 head butter lettuce 1 large tomato, cut into wedges 1. In a medium saucepot, boil 2-1/2 cups of water. Slowly add 1 cup uncooked brown rice. Cover and reduce the heat to low. Cook the rice for 45 to 50 minutes until tender. Do not continually stir the rice (this will cause it to become gummy). Just check occasionally. 2. In a large salad bowl, combine all the ingredients except the lettuce and tomato wedges. Just before serving, line plates with the lettuce and spoon salad on top of the lettuce. Garnish with tomato wedges. EXCHANGES Starch 2 Vegetable 1 NUTRITION FACTS Calories 190(Calories from Fat 18) Total Fat 2 grams Saturated Fat 0 grams Cholesterol 37 milligrams Sodium 273 milligrams(w/o added salt 139 milligrams) Total Carbohydrate 31 grams Dietary Fiber 4 grams Sugars 6 grams Protein 13 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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