Crab Salad

Ingredients:

½ medium cucumber thinly sliced
½ package Hidden Valley Original Ranch Salad Dressing
& Seasoning Mix
1 cup Dairy Maid Dairy Buttermilk
1 cup cherry tomatoes stemmed, halved
1 cup mayonnaise
1 cut into wedges lime
1 large avocado peeled, seeded, thinly sliced
1 tablespoon grated, fresh ginger
1 teaspoon prepared horseradish
2 cups cooked white rice rinsed, chilled
4 butter Lettuce leaves
4 ounces cooked crab meat
DIRECTIONS:

In medium bowl, whisk together the dressing mix,
buttermilk and mayonnaise until well blended. Fold in the
horseradish and ginger. Chill covered for at least 30 minutes.
In a medium bowl, toss the crab meat together with 4
tablespoons of the dressing until evenly coated. To serve,
arrange ½ cup of the rice on top of each lettuce leaf. Top
with 2 tablespoons of the remaining dressing. Arrange one
quarter of the crab meat, avocado and cucumber on top
of each serving. Garnish with cherry tomatoes and lime
wedges.