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Crab Salad With Sun-Dried Tomato Louis Dressing

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/4 cups mayonnaise

1/3 cup finely chopped drained 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

1 pound asparagus, trimmed to 5-inch lengths

12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)

1 pound lump crabmeat

1 cup cherry tomatoes

2 large hard-boiled eggs, cut into wedges

lemon wedges

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