"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab Louie Salad Recipe

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This recipe for Crab Louie Salad, by , is from Warnecke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Allen nee Nelms

Category:
Category:

Ingredients:  
Ingredients:  
1 head torn leaf lettuce
2 cans crab meat, drained
(remove any cartilage)
handful Kalamata Olives
2 hard boiled eggs (cut in quarters
or 1/8 slices)
large tomato cut in small wedges
wedges of 2 lemons for drizzling
Thousand Island dressing

Directions:
Directions:
put torn lettuce into big salad bowl. Add olives,eggs, tomato, lemon wedges, toss and add Thousand Island dressing to your taste. You can squeeze on the lemon wedges and blend, if all like lemon. Otherwise let each diner to put on their own to taste. Blend and serve. You can serve this with plenty of lettuce as a main dish in the summer or as a side salad if you wish.

Number Of Servings:
Number Of Servings:
2 as main dish or 6-8 as side salad sal
Preparation Time:
Preparation Time:
1/2 hour (not including boiling eggs)
Personal Notes:
Personal Notes:
I had this salad in fancy restaurant and decided I could make this. I did, and lucked out with a fine recipe just like the restaurant taste.

 

 

 

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