Fish-Louis Salad in a Bread Bowl

This creamy chili-mayonnaise dressed seafood salad is a classic. Here it is served in a bread bowl.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Fish-Louis Salad in a Bread Bowl

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Directions

  1. For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, green onion, chili sauce, lemon juice, and dash salt. In another small bowl whip cream until soft peaks form. Then fold the whipped cream into mayonnaise mixture. Cover and chill dressing while preparing salad.
  2. For bread shell, insert toothpicks around top edge of loaf. Using the toothpicks as a guide, cut into, but not through, the loaf to form a cone. remove the bread cone. Finish hollowing out the loaf, leaving a 1/4-inch-thick shell. (Reserve the bread from the top and inside of the bread shell for another use, or make croutons.)
  3. Remove crabmeat from shells, then cut crab into bite-size pieces. Break fish into large chunks. (You should have about 1-1/3 cups of fish.) For the salad, in a large bowl combine spinach or romaine and tomato. Pour dressing over spinach mixture. Toss lightly to coat. Add crab and fish, then toss lightly again.
  4. To serve, spoon spinach mixture into bread shell. Then cut shell into quarters. Makes 4 servings.
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Nutrition Facts (Fish-Louis Salad in a Bread Bowl)

  • Per serving:
  • 585 kcal ,
  • 26 g fat
  • (7 g sat. fat ,
  • 10 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 74 mg chol. ,
  • 1314 mg sodium ,
  • 58 g carb. ,
  • 8 g fiber ,
  • 7 g sugar ,
  • 30 g pro.
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