West Coast Louis Dressing Recipes

SHRIMP SALAD WITH LOUIS DRESSING

Shrimp Salad With Louis Dressing image

This shrimp salad is a classic Louis-style salad with hard-cooked eggs, tomatoes, and a tasty mayonnaise and chili sauce dressing.

Provided by Diana Rattray

Categories Lunch Salad Appetizer Salad

Time 5m

Yield 4

Number Of Ingredients 14

Ingredients

For the Dressing:
1 cup mayonnaise
2 tablespoons parsley (chopped)
2 tablespoons chili sauce
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
For the Shrimp Salad:
1 head romaine lettuce
2 cups large shrimp (cooked, peeled, and deveined)
8 tomato wedges
2 hard cooked eggs (sliced)
Garnish: black olives
1 lemon (cut into wedges)

Steps:

Gather the ingredients.
Combine all of the ingredients for the Louis dressing and chill it until serving time.
Wash the lettuce and pat dry or use a salad spinner to remove any water.
Tear the lettuce into your desired segments. Some people prefer smaller, some larger.
Arrange the lettuce on chilled salad plates.
Place shrimp on lettuce then garnish with tomato wedges and hard cooked eggs. Garnish with olives, and serve with lemon wedges.
Spoon the Louis Dressing over shrimp.
Serve and enjoy!

Nutrition Facts : Calories 627 kcal, Carbohydrate 39 g, Cholesterol 223 mg, Fiber 11 g, Protein 24 g, SaturatedFat 7 g, Sodium 1355 mg, Sugar 17 g, Fat 45 g, ServingSize 2 to 4 Servings, UnsaturatedFat 0 g

CRAB LOUIE SALAD

Crab Louie Salad image

At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.

Provided by Betsy Andrews

Categories Healthy Crab Salad Recipes

Time 45m

Number Of Ingredients 20

Ingredients

½ cup ketchup
½ cup mayonnaise
¼ cup minced yellow onion
1 clove garlic, minced
1 tablespoon dill pickle relish
2 teaspoons dried dill
1 teaspoon prepared horseradish
1 teaspoon lemon juice
8 asparagus spears, trimmed
1 medium head green-leaf lettuce, torn
2 medium tomatoes, cut into wedges
2 hard-boiled eggs, quartered
2 stalks celery, sliced
1 ripe avocado, sliced
½ medium cucumber, sliced
2 scallions, sliced
½ cup sliced canned pitted black olives, rinsed
¼ cup sliced red onion
6 ounces cooked crabmeat
Lemon wedges for serving

Steps:

To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.

Nutrition Facts : Calories 325 calories, Carbohydrate 19 g, Cholesterol 140 mg, Fat 23 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 603 mg, Sugar 8 g

WEST COAST LOUIS DRESSING

West Coast Louis Dressing image

Make and share this West Coast Louis Dressing recipe from Food.com.

Provided by annconnolly

Categories Low Protein

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups mayonnaise (homemade is best)
1/4 cup fresh lemon juice, fresh squeezed
2 tablespoons onions, grated
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish
salt
pepper
cayenne pepper

Steps:

Combine the ingredients adding salt, pepper and cayenne to taste.
Chill.
Mix into your favorite chilled pasta salad.

Nutrition Facts : Calories 349.9, Fat 29.5, SaturatedFat 4.3, Cholesterol 22.9, Sodium 659.3, Carbohydrate 22.8, Fiber 0.2, Sugar 6.4, Protein 0.9

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