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Low Fat Gazpacho Salad
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1 cup uncooked rice
2 1/2 cups water
1/2 teaspoon salt
1/2 cup chunky-style picante sauce
1/2 cup tomato juice
1 tablespoon vegetable oil
1 tablespoon garlic red wine vinegar
1/2 teaspoon chili powder
8 ounces imitation crabmeat, broken into bite-size pieces
1 cup cucumber, peeled, seeded and chopped
1/2 cup seeded chopped tomato
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/4 cup sliced green onion
Cook rice, water and salt according to package directions; set aside. In large jar with tight-fitting lid, combine picante sauce, tomato juice, oil, vinegar and chili powder; cover and shake well. Refrigerate.
In large salad bowl, combine rice, seafood, cucumber, tomato, bell pepper, celery and green onion. Add dressing and mix well. Cover and refrigerate at least 2 hours.
Makes 8 servings.
Calories...166...Fat...2 g...Carbs...29 g...Protein...7 g... Sodium...321 mg...Fiber...1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
