Crab Louie Salad

By therman

Rachael Ray

Ingredients

• Louie Dressing:
• 1 pint mayonnaise
• 1/2 pint tomato ketchup
• 1/2 cup sweet relish
• 1/2 cup chopped black olives
• 2 hard boiled eggs, chopped
• Crab Louie Salad:
• 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.

Preparation

Step 1

To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.

Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing