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Gazpacho Salad


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

1. Cook rice, water and salt according to package directions; set aside.

2. In large jar with tight-fitting lid, combine picante sauce, tomato juice, oil, vinegar and chili powder; cover and shake well. Refrigerate.

3. 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.

Per serving: About 166 cal, 7 g pro, 29 g car, 2 g fat, 13% cal from fat, 9 mg chol, 321 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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