Description[]
Makes 4 servings.
Ingredients[]
- 2 cups hot cooked rice
- 3 tablespoons vinaigrette dressing
- 1/2 cup sliced fresh Mushrooms
- 1/4 cup red bell pepper strips
- 1/4 cup sliced ripe olives
- 3 tablespoons sliced green onions
- 2 teaspoons snipped fresh basil leaves
- salt and ground black pepper
- fresh chives
- curly endive
- watercress
- Belgian endive
- 3/4 pound cooked crab meat
- lemon wedges for garnish
- basil leaves for garnish
- crab legs for garnish
Directions[]
Toss rice with dressing in large mixing bowl; cool. Add Mushrooms, red pepper, onions, basil leaves, salt and pepper; toss lightly.
Arrange chives, curly endive, watercress and Belgian endive on serving plate; top with rice salad, then with crab meat. Garnish with lemon wedges, basil leaves and crab legs.