Recipe courtesy of Blue Plate Specials
For Thousand Island Dressing
Click image to enlarge
To make the dressing, in a small bowl stir together the mayonnaise, chili sauce, pickle relish, and salt and pepper to taste. You will have about 1 cup. Cover and refrigerate until needed.
To make the salad, divide lettuce and cucumber between four chilled salad bowls; toss to combine. Divide the crab meat and shrimp between the four bowls, mounding in center of salad. Divide avocado slices, egg quarters, and tomatoes around teh seafood.
Spoon the dressing over the seafood and garnish with parsley. Pass the lemon wedges at the table.
- 1 of 7
- next ›
Louisiana Recipes Weekly
Every Thursday you'll receive new recipes, events & festivals and more. See archive