Mexican Crab Louis
|Wine vinegar||2 Tablespoon|
|Olive oil/Salad oil||4 Tablespoon|
|Romaine||4 Cup (64 tbs), broken into pieces|
|Crab/Medium size shrimp, cooked, shelled and deveined||1 Pound (Cooked / Canned)|
|Guacamole/Other avocado dressing / 1 can, 6 ounce frozen guacamole, thawed||1 Cup (16 tbs) (Homemade)|
|Hard cooked eggs||3 , sliced|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Lime||1 , cut into wedges|
Combine vinegar and oil; add salt to taste.
Place romaine pieces in a bowl; add oil-vinegar mixture and toss, coating leaves evenly.
Arrange on a large platter or 4 individual salad plates.
For 1 large salad, arrange a ring of crab or shrimp on greens, mounding guacamole in center.
Garnish with eggs and mound sour cream onto guacamole.
For individual salads, divide ingredients equally and arrange in the same manner.
Garnish with lime wedges to squeeze over
Serving size: Complete recipe
Calories 1541 Calories from Fat 1008
% Daily Value*
Total Fat 113 g174.4%
Saturated Fat 26.1 g130.3%
Trans Fat 0 g
Cholesterol 1118.8 mg372.9%
Sodium 2071.4 mg86.3%
Total Carbohydrates 22 g7.2%
Dietary Fiber 10 g39.9%
Sugars 8.4 g
Protein 110 g219%
Vitamin A 389.4% Vitamin C 131.3%
Calcium 67% Iron 49.6%
*Based on a 2000 Calorie diet