Gourmet Grandma
Wild Rice And Crab Salad
By Maxine Byrd
Sep 1, 2002 - 12:57:00 PM

Wild Rice and Crab Salad

Prepare l/2 cup wild rice according to package directions.
Drain, if necessary. Cool.
Add: 1-8 ounce package crab delights (surimi)
1 small can water chestnuts, drained
1/2 cup frozen peas rinsed in hot water and drained
1 stalk celery, sliced
2 green onions, sliced

Dress with mustard vinaigrette:
3/4 cup plain yogurt
2 Tbs. red wine or balsamic vinegar
1 Tbs. dijon mustard
salt and pepper to taste

Chill for several hours. Serve on lettuce. Makes two to three generous servings.

I had something similar to this recipe at a restaurant and proceeded to try to duplicate it, which is something I try to do as a challenge. Enjoy!

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