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Yield: Makes 4 servings.
• 1 pound cooked crawfish tails
• 2 cups cooked rice
• 1 cup sliced celery
• 1/3 cup sliced ripe olives
• 1/3 cup diced green bell pepper
• 1/2 cup quartered cherry tomatoes
• 1/2 cup Italian dressing*
• Lettuce leaves
*Any type of salad dressing may be used.
Combine crawfish, rice, celery, olives, green pepper, tomatoes and dressing in large bowl.
Serve over lettuce leaves.
Total Fat 19g
Total Carbohydrate 28g
Dietary Fiber 2g
USA Rice Federation (www.usarice.com)
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