Posted: January 21 2011 in RecipesSalads

2 cups cooked and chilled Rice River Farms Premium Dry Roasted Wild Rice
½ pound cooked crab meat
1 can sliced water chestnuts, drained
½ cup sliced celery
¼ cup sliced green onions, including tops
¼ cup yogurt
¼ cup dairy sour cream
1 tbsp fresh lemon juice
¼ tsp hot pepper sauce
¼ tsp salt

Combine wild rice, crab meat, water chestnuts, celery and onions. Combine yogurt, sour cream, lemon juice and seasonings in small bowl; blend well. Pour over rice mixture; toss lightly. Serve on lettuce leaves and garnish with tomato wedges.

Recipe from Rice River Farms website