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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.

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