Crab Louis Salad
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Ingredients
1/2 medium head lettuce, torn and chilled
1-1 1/2 cups diced cooked crab meat, chilled
1 large chilled tomato, cut in wedges
2 Roberts Eggs, hard-cooked and sliced
8 ripe olives
12 strips pimento
Preparation
Arrange lettuce in individual serving bowls; mound crab meat on top. Garnish with tomato wedges, egg slices, olives and pimento strips. Serve with Crab Louis Dressing.Yield: 4 servings
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
