Sliced stuffed olives and boiled eggs add color and texture to this delicious seafood salad which was created in Seattle, Washington. Leftover bell pepper may be frozen.

Tossed Salad

    1 head iceberg lettuce, rinsed and broken into small pieces
    2 tablespoons heart celery stalks with leaves
    2 tablespoons finely chopped green bell pepper
    2 green onions finely chopped, including some green tops
    1 tablespoon chopped fresh parsley

Chili Sauce Dressing

    ¾ cup mayonnaise
    ¾ cup Heinz® chili sauce
    1 teaspoon finely shredded yellow onion
    1 ½ teaspoons granulated sugar
    ¼ teaspoon Worcestershire sauce

Toppings

    2 cups cooked crab meat
    2 eggs, hard-cooked and chopped
    6 stuffed green olives, sliced

1.  In a large bowl, toss the lettuce, celery, bell pepper, onions
     and parsley. Refrigerate until needed.

2.  In a small bowl, whisk the mayonnaise, chili sauce, onion,
     sugar and Worcestershire sauce. Refrigerate.

3.  Chill individual plates. Just before serving, arrange 1 cup of      
     salad on each plate. Drizzle with dressing, top with crab,
     chopped egg and olives.

     Makes 6 salads