Begin with a bed of crispy iceberg lettuce, then pile it high with cold cooked shrimp, slices of buttery avocado, tangy ...

A work of art, carefully plated like so: The Louie Salad. Serves 1-2. INGREDIENTS. 2.5 ounces Bibb lettuce (medium sized leaves) 6 large shrimp, cooked. 2 slices bacon, cooked.

2) On a large plate or salad bowl, arrange chopped iceberg lettuce as the base. 3) Evenly distribute bay shrimp, hard-boiled eggs, cherry tomatoes, cucumber slices, red onion, and avocado on top ...

Shrimp Louie salad is enriched with eggs, summer vegetables and tangy-sweet dressing. ERIC AKIS When the weather’s hot, serving a satisfying main-course salad for dinner is a chill thing to do.

Arrange bed of baby salad leaves in center of each plate. Distribute crabmeat mixture evenly among plates, mounding it on top of salad leaves. Spoon diced avocado and Tomato Relish on top of crabmeat.

1 lemon, cut into wedges. 1. To make the dressing: In a small bowl, whisk together mayonnaise, chili sauce and lemon juice until well incorporated. Set aside. 2. To prepare the salad: Toss lettuce ...

1. Make the Louie dressing: In a medium bowl, stir the first nine ingredients with 1½ teaspoons lemon juice, 1½ teaspoons green onions, ⅛ teaspoon salt, and ⅛ teaspoon pepper until combined ...

When summertime’s heat begins to drag you down, no main course does a better job of making you feel refreshed and lightened than a maincourse salad. A plateful of fresh greens and other ...

Makes 2 servings. 14 ounces mixed baby greens 2 tomatoes, quartered ½ medium-sized cucumber, sliced 2 hard-cooked eggs, peeled and quartered ½ pound jumbo lump crabmeat, picked through for shells ...