Crab Louie Salad

Crab Louie Salad

Ingredients:

Salad Dressing:

1 1/4 cup mayonnaise

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

1/4 cup milk

1 1/2 tablespoon fresh chives, chopped

1 1/2 tablespoons parsley, chopped

1 tablespoon fresh lemon juice

1 1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

Directions:  

Place ingredients in a bowl and blend until well mixed.  Store up to 24 hours in a covered container.

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Salad:

12 cups romaine lettuce, torn in bite size pieces

1 pound asparagus trimmed to 5" lengths

1 pound lump back fin crab meat

   (or salmon to make Seafood Louie)

1 cup cherry tomatoes, cut in halves

2 hard boiled eggs, cut in wedges 

Directions:

Blanche the fresh asparagus for three minutes in boiling water.  Remove to ice water to cool.  Allow to drain before using.  Pat dry with paper towels.

Toss romaine lettuce with dressing.  Mound the greens on plates. Garnish salad with asparagus, cherry tomatoes, crab meat (or salmon) and lemon wedges.  Serves 4 to 6.