Crab Louie Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
823
FAT
169%
CHOL
102%
SOD
176%

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Ingredients for 4 servings

2 hard boiled eggs, chopped

1/2 pint tomato ketchup

1/2 pound asparagus spears, cooked.

1 head iceberg lettuce, chopped

1 pint mayonnaise

1 avocado, peeled, pitted, and sliced lengthwise thinly

3 tomatoes, quartered

1/2 cup chopped black olives

8 to 12 ounces fresh picked Dungeness crabmeat

1/2 cup sweet relish

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