Seafood Salad

2 cups cooked rice, cooled to room temperature
1/2 pound cooked crab meat
1 8-ounce can 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

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. Makes 4 servings.



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