Wild Rice Seafood Salad

    3 cups cooked wild rice
    1/2 cup thinly sliced green onion
    1 large tomato, peeled, seeded and diced
    1/2 lb fresh cooked, chilled crab, or 1 pkg (7 oz) frozen crab meat, thawed and drained, or 1/2 lb imitation crab meat, or 1 can (7 oz) water-packed tuna
    1 cup thinly sliced celery
    salt and pepper, optional

    Dressing (whisk together; chill):
    1/3 cup low fat mayonnaise
    1/3 cup no-fat sour cream
    1/4 cup low sodium chili sauce
    1 tbsp lemon juice
    1 tsp Dijon-style mustard

In a large bowl, combine all ingredients, except dressing. Toss with dressing.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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