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Ingredients
  • subheading: Dressing:
  • 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
  • subheading: Salad:
  • 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
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