Low Fat Gazpacho Salad Recipe

Ingredients

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

Method

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.

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