Summer Seafood Salad Recipe - Rice, Water Chestnuts, Celery, Green Onions, and More

Ingredients

• 2 cups cooked rice , cooled to room temperature
• 0.5 lb (227 g) cooked crab meat
• 1 x 8 oz (227 g) can sliced water chestnuts , drained
• 0.5 cup sliced celery
• 0.25 cup sliced green onions
• 0.25 cup plain nonfat yogurt
• 0.25 cup sour cream
• 1 tbsp lemon juice
• 0.25 tsp hot pepper sauce
• 0.25 tsp salt
• lettuce leaves
• tomato wedges for garnish