Crab Louie Salad (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 pint mayonnaise |
1/2 pint tomato ketchup |
1/2 cup sweet relish |
1/2 cup chopped black olives |
2 hard boiled eggs, chopped |
1 head iceberg lettuce, chopped |
8 to 12 ounces fresh picked dungeness crabmeat |
1 avocado, peeled, pitted, and sliced lengthwise thinly |
3 tomatoes, quartered |
1/2 pound asparagus spears, cooked. |
Directions:
1. To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
2. Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing
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