Crab Louis - cooking recipe

Ingredients

2 cans (7 1/2 oz. each) crabmeat
Louis Dressing
4 tomatoes, quartered
4 hard cooked eggs, quartered
ripe or green olives
4 c. bite size pieces salad greens, chilled

Preparation

Drain
crabmeat
and
remove
cartilage; chill.
Prepare Louis Dressing.
Arrange crabmeat, tomatoes, eggs and olives on greens. Pour Louis Dressing over salad.
Makes 4 servings.