Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Low-Fat Summer Seafood Salad
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- #18854
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups cooked rice, cooled to room temperature
1/2 pound cooked crab meat*
1 can (8 ounce size) sliced water chestnuts, drained
1/2 cup sliced celery
1/4 cup sliced green onions
1/4 cup plain nonfat yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
lettuce leaves
tomato wedges for garnish
directions
Combine rice, crab meat, water chestnuts, celery and onions in large mixing bowl.
Combine yogurt, sour cream, lemon juice, pepper sauce, and salt in small bowl; blend well. Pour over rice mixture; toss lightly.
Serve on lettuce leaves and garnish with tomato wedges.
* Substitute surimi seafood, crab-flavored, flake or chunk-style for the crab meat if desired.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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