SALAD:

Torn salad greens
2 c. crab or shrimp meat
Tomato wedges
Egg wedges
Canned asparagus
Avocado slices

LOUIS DRESSING:

1/2 c. refrigerated style French dressing
1/3 c. bottled chile sauce or catsup
2 tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/4 black pepper

Prepare and chill dressing by mixing all the ingredients. On serving plate arrange salad greens, mount seafood in center and garnish with vegetables. Serve with Louis dressing.