Crab Louie Salad

Ingredients

• 0.5 pound asparagus spears cooked
• 1  avocado pitted peeled sliced lengthwise
• 0.5 cup olives black chopped
• 8 ounces picked dungeness crabmeat fresh
• 2  hardboiled eggs chopped
• 1 head iceberg lettuce chopped
• 1 pint mayonnaise 
• 0.5 cup relish sweet
• 0.5 pint tomato ketchup 
• 3  tomatoes quartered

Equipment

Directions

1. To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
2. Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus.
3. Drizzle with Louie dressing