2 c. lettuce, cut up
3 c. chopped Romaine lettuce
2-3 tomatoes, cut in slices
1 cucumber, sliced
1 lb. cooked crawfish

SAUCE:

1/2 c. diet mayonnaise
1 c. ketchup
1/4 c. brown mustard
1/2 c. lemon juice
3-4 tbsp. Worcestershire sauce
1 tsp. seafood seasoning pepper
1 tsp. garlic powder
1/4 c. chopped onion, if desired

Combine all ingredients for sauce. Chill for 1/2 hour. Mix together all salad ingredients except crawfish. Place salad ingredients in 4 to 6 separate salad dishes. Place some crawfish on top of each. Then spoon on sauce, about 2 to 3 teaspoons each. Serve. Can be made with shrimp also.