Crab Louie Salad

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Crab Louie Salad With Sun-dried Tomato Dressing

This is an absolutely wonderful salad made even better with the dressing. Do Not substitute the dressing, absolutely do not! I photographed Anne's salad just befor we sat down to eat outdoors Easter Sunday with a bright sun. I apologize for the shadows but the salad was so blog worthy! Thanks again, Anne!

Ingredients:

1 1/4 cup light mayonnaise

1/3 cup finely chopped oil-packed sun-dried tomatoes

1/4 cup milk

1 1/2 Tablespoons chopped fresh chives

1 1/2 Tablespoons chopped fresh parsley

1 Tablespoon fresh lemon juice

1 1/2 teaspoons tomato paste

1/4 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

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Directions: Whisk ingredients together in medium bowl to blend. Season to taste with salt and pepper. Chill.

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1 pound asparagus, trimmed to 5" lengths. Cook asparagus in pan of boiling salted water until crisp tender, about 3 minutes. Transfer to bowl of ice water: cool. Drain, cover and chill.

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Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with shrimp, asparagus, tomato, eggs, cucumber, and lemon. Pass remaining dressing separately.