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    2 pt. Sushi Salad Appetizer


    Source of Recipe


    "Simply the Best, p11" Peggy Allen, Pasadena, California

    Recipe Introduction


    "You might have to pay a visit to an Asian market or a gourmet grocery to pick up some of the ingredients for Peggy's Japanese-inspired appetizer, but this delicious recipe is worth a special trip. If fresh crabmeat is beyond your budget, use canned crab."

    List of Ingredients




    3 tablespoons rice wine vinegar
    1 tablespoon wasabi powder -- *
    2 teaspoons sesame oil
    1 teaspoon grated peeled gingerroot
    8 ounces crabmeat -- cooked and flaked
    1 cup cooked rice -- sushi style
    1 tomato -- chopped
    1/2 carrot -- shredded
    1/2 cucumber -- peeled and chopped
    32 Boston lettuce leaves
    1 seaweed -- nori

    Recipe



    In a small bowl, combine the vinegar, wasabi powder, oil and ginger. In a large bowl, combine the crab, rice, tomatoe, carrot and cucumber. Add the vinegar mixture and toss to coat. Serve the lettuce, topped with the crabmeat mixture and garnished with the nori (if using).

    Serves 8
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    Per serving: 78 Calories (kcal); 2g Total Fat; (18% calories from fat); 6g Protein; 9g Carbohydrate; 22mg Cholesterol; 91mg Sodium
    Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

 

 

 

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