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Crab Riso Salad With Basil And Mint

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  Plain non-fat yogurt 1⁄3 Cup (5.33 tbs)
  Nonfat mayonnaise 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Chopped fresh basil 2 Tablespoon
  Chopped fresh mint 2 Tablespoon
  Cooked riso 2 Cup (32 tbs), drained
  Cooked crabmeat 12 Ounce, drained
  Chopped sweet pepper 1⁄2 Cup (8 tbs) (Finely Chopped)
  Chopped scallions 1⁄4 Cup (4 tbs)
  Black pepper To Taste
  Salt To Taste
  Pine nuts 2 Tablespoon, toasted

In a large bowl, whisk together the yogurt, mayonnaise, lemon juice, basil and mint.
Add the riso, crabmeat, red peppers and scallions; add salt and black pepper to taste.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2487 Calories from Fat 331

% Daily Value*

Total Fat 37 g57.1%

Saturated Fat 2 g10.2%

Trans Fat 0 g

Cholesterol 180.3 mg60.1%

Sodium 4660.1 mg194.2%

Total Carbohydrates 405 g135%

Dietary Fiber 17.2 g68.7%

Sugars 23.5 g

Protein 124 g247.5%

Vitamin A 111.1% Vitamin C 258.1%

Calcium 45% Iron 42.8%

*Based on a 2000 Calorie diet

Crab Riso Salad With Basil And Mint Recipe