| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
La times, Latimes1 |
6 |
servings |
INGREDIENTS
|
|
=== LOUIS DRESSING === |
| 1 |
c |
Mayonnaise |
| 1/3 |
c |
Chile sauce |
| 1 |
sm |
Onion; grated |
| 1 |
tb |
Tarragon vinegar |
| 2 |
tb |
Chopped stuffed olives |
| 1/2 |
ts |
Worcestershire |
| 1/2 |
ts |
Horseradish |
|
|
=== SALAD === |
| 1 |
|
Lettuce head |
| 2 |
lb |
Crab meat |
| 4 |
|
Hard-boiled eggs – (to 6); quartered |
| 4 |
|
Tomatoes; quartered |
INSTRUCTIONS
DRESSING: Combine mayonnaise, chili sauce, onion, vinegar, olives and
Worcestershire sauce and horseradish. Blend thoroughly. Chill. (Makes
1
2/3 cups dressing) SALAD: Shred half the lettuce. Arrange
remaining leaves on salad plates. Arrange shredded lettuce on the
leaves. Arrange crab meat on top of lettuce and garnish with egg and
tomato quarters. Serve dressing over salad or on the side. Yields 6
servings.
Each serving with 2 tablespoons dressing: 372 calories; 887 mg
sodium; 258 mg cholesterol; 19 grams fat; 21 grams carbohydrates; 29
grams protein; 1.11 grams fiber
Recipe Source: Los Angeles Times - 11-11-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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