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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council