Crab Louis Salad

Name: Crab Louis Salad
Yield: Serves 4 to 6
Ingredients: 1/2 cup, mayonnaise; 1/4 cup, sour cream; 1/4 cup finely chopped, green bell pepper; 1/4 cup sliced, scallions; 2 tablespoons chopped pitted, green olives; 2 tablespoons, chili sauce; 5 teaspoons, lemon juice; 2 teaspoons chopped, fresh tarragon; 1/4 teaspoon, salt; 1/4 teaspoon, pepper; 1 pound, fresh crabmeat, picked over for shells and pressed dry between paper towels; 2 heads, Bibb lettuce (1 pound), leaves separated and torn into 1 1/2-inch pieces; 7 1/2 ounces, grape tomatoes, halved; 3 , hard-cooked eggs, quartered; 1 , ripe avocado, halved, pitted, quartered, and sliced thin

Main Courses
Fish & Seafood
Vegetables
Weeknight
Salads

By Ashley Moore ･ Appears in Cook's Country December/January 2016

Once the king of salads, this 20th-century concoction was relegated to the history books. We aimed to restore the monarchy.

SERVES 4 to 6

TIME 20 minutes

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