28 Dec Crab Louis Salad
Servings: 4
Estimated Total Prep Time: 15 minutes
NUTRITIONAL INFO (per serving)
Calories: 528
Total Protein: 25 grams
Total Carbs: 31 grams
Total Fat: 37 grams
Saturated Fat: 6 grams
Total Fiber: 13 grams
INGREDIENTS
2 heads romaine lettuce, chopped
1 cucumber, sliced
2 tomatoes, cut in eighths
2 hard-boiled eggs, chopped
2 avocados, peeled, pitted, and sliced
¾ lbs of ready-to-eat crab meat
1 cup Thousand Island dressing
PREPARATION
Wash and drain all vegetables. Cut romaine heads in half lengthwise and then in half again. Rough chop romaine. Slice cucumber and wedge tomatoes.
Peel and rinse hard-boiled eggs. Chop eggs and set aside. Peel, pit, and slice avocados and set aside.
If necessary, drain crab meat. (Make certain to look through crab meat for any pieces of shell; discard if found.)
To assemble the salad, make a bed of romaine on four plates, top with cucumber, tomato, egg, avocado, and crab meat. Dress each salad plate with ¼ cup Thousand Island dressing and serve.