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