King Louie Salads Recipe
Iceberg and romaine tossed in our zesty seafood dressing. Topped with tomatoes, purple onion, red bell pepper and egg slices.
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Ingredients
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Salad Base
Seafood Dressing
Toppings
Method
Salad Preparation
Prepare the Base
Chop the iceberg and romaine lettuce into bite-sized pieces. In a large salad bowl, combine the chopped iceberg and romaine.
Prepare the Seafood Dressing
In a medium bowl, mix together the mayonnaise, sour cream, lemon juice, Old Bay seasoning, salt, and black pepper. Stir until well combined. Fold in the diced cooked shrimp gently.
Combine Salad and Dressing
Drizzle the seafood dressing over the lettuce in the large salad bowl. Toss gently until the lettuce is evenly coated with the dressing.
Topping the Salad
Add Toppings
Chop the tomatoes, purple onion, and red bell pepper into small pieces. Slice the hard-boiled eggs. Scatter the chopped tomatoes, purple onion, red bell pepper, and egg slices on top of the dressed salad.
Serve
Serve immediately, or chill for 30 minutes before serving for a more refreshing taste.