Crab and Shrimp Chopped Salad with Thousand Island Dressing

tsgcookin.com

Luisa

subheading: For the Thousand Island Dressing:

1 cup mayonnaise

¼ cup chili sauce

2 tablespoons white wine vinegar

2 tablespoons sweet pickle relish

2 teaspoons sugar

2 teaspoons finely minced white onion

1 teaspoon Worcestershire sauce

¼ teaspoon salt

light sprinkle of freshly ground black pepper

subheading: For the Salad:

1 head romaine lettuce, washed, dried, and chopped

½ head iceberg lettuce, rinsed, dried, and chopped

3 to 4 tomatoes, seeded and diced

3 to 4 stalks celery, diced

1 large or 2 small European-style cucumbers, diced (these are the cucumbers with the dark green, thin, ridged skins. Don't peel these cucumbers.)

1 orange sweet pepper, diced

1 cup sliced, yellow cherry tomatoes

4 hard boiled eggs, peeled, then quartered lengthwise

½ to 1 pound precooked salad shrimp, rinsed and drained (If you can only find larger shrimp, then just dice or cut them into smaller pieces.)

½ to 1 pound lump crab meat, use the crab meat from the refrigerated section of your grocery store

chopped chives, for garnish, optional

Directions at tsgcookin.com

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