Seafood Louie Recipe
Fresh iceberg and romaine lettuce tossed in our seafood dressing, topped with purple onions, red bell peppers, tomatoes, egg slices and black olives.
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Ingredients
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Salad Base
Toppings
Seafood Dressing
Method
Preparation of Ingredients
- 1
Wash and chop the iceberg and romaine lettuce into bite-sized pieces. Place them in a large salad bowl.
- 2
Thinly slice the purple onion and red bell pepper. Chop the tomatoes into wedges. Set aside.
- 3
- 4
Slice the black olives in half and set aside.
Making the Seafood Dressing
- 5
Prepare the Dressing
In a medium bowl, mix together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper until well combined.
Assembling the Salad
- 6
Drizzle the seafood dressing over the chopped lettuce in the salad bowl. Toss gently to coat the lettuce evenly.
- 7
- 8
Serve immediately, or chill in the refrigerator for 10-15 minutes before serving to enhance flavors.
