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2 (7 1/2 ounce) cans crabmeat
Louis Dressing
4 tomatoes, quartered
4 hardboiled eggs, quartered
Ripe or green olives
4 cups bite-size pieces salad greens, chilled
Drain crabmeat and remove cartilage; chill. Prepare Louis Dressing. Arrange
crabmeat, tomatoes, eggs and olives on greens. Pour Louis Dressing over salad.
Makes 4 servings.
Louis Dressing:
3/4 cup chili sauce
1/2 cup mayonnaise or salad dressing
1 teaspoon instant minced onion
1/2 teaspoon granulated sugar
1/4 teaspoon Worcestershire sauce
Salt
Mix all ingredients together, adding salt to taste. Cover and chill for 30
minutes.
Makes 1 1/4 cups.
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