Crab Louis Salad Over Avocado

Crab Louis Salad Over Avocado
Serves 4

Ingredients for the Dressing:
¾ cup mayonnaise – stock
¼ cup plain yogurt or sour cream – $0.79
¼ cup chili sauce – $1.79
1 medium shallot, finely diced – $0.29
2 Tablespoons stuffed green olives, finely diced – $1.49
2 Tablespoons orange juice – stock
1 Teaspoon lemon juice – stock
1 Teaspoon Worcestershire sauce – stock
1 Teaspoon horseradish – stock
1 Tablespoon honey – stock
1½ Teaspoons dried Tarragon – stock
salt and pepper, to taste – stock

For the Salad:
1 lb. lump crab meat, picked over for cartilage – $13.99
1 head Romaine lettuce, chopped into bite-size pieces – $1.79
2 ripe avocados, cut in half – $2.00
4 eggs, hard-boiled and quartered – stock
2 medium, ripe tomatoes, cut into 16 wedges – $1.39
capers (optional)
Grand Total Assuming Well-Stocked Pantry: $23.53
Total Per Serving: $5.88

Directions:
1. In a medium size bowl, whisk together the dressing ingredients.

2. Line 4 plates with the chopped lettuce leaves. Place ½ an avocado in the center of each plate.

3. in a separate bowl, combine the lump crab meat with about 1/3 cup of the dressing. Evenly divide the dressed crab meat and scoop into each avocado half. Garnish the prepared plates with the quartered eggs, tomato wedges, and capers.

4. Drizzle some of the dressing over the lettuce leaves. Serve with the remaining dressing on the side.