2 (7 1/2 oz. each) cans crab meat
4 tomatoes, quartered
4 hard cooked eggs, quartered
Ripe or green olives
4 c. bite size pieces salad greens

Drain crab meat and remove cartilage; chill. Prepare Louis Dressing. Arrange crab meat, tomatoes, eggs and olives on greens. Pour Louis Dressing over salad. Makes 4 servings.