For nearly 100 years—perhaps even longer—Louis salad has reigned as a main dish delight. (NAPSA)—Although its exact origin remains unclear, Crab Louie Salad—also known as the “King of Salads”—continues to reign as a popular choice in many of America’s finer restaurants. It is believed by some that the dish was named for France’s King Louis XVI, who was knownfor his voracious appetite. But most his- torians agree that the salad began appearing on menusof finer West Coast establishments between the turn of the 20th century and World WarI. Some reports suggest that the original “Louis salad” was created by the chef at Seattle’s Olympic Club in 1904, where the dish was a favorite of tenor Enrico Caruso. Others claim that the salad was created in San Francisco by the chef at Solari’s Restaurant, or by Louis Davenport, founder and original owner of the Davenport Hotel in Spokane, Wash. Today, there are as many takes on the classic dish as there are cooks. Using shrimpinstead of crab, Litehouse Foodsoffers this delicious twist to enjoy at home. Great-tasting Litehouse dressings are made with natural ingredients, including 100 percent canola oil, which is endorsed by the American Heart Association. For more recipes, visit www.litehousefoods.com. Shrimp Louie Salad Makes 4 servings 1 head Romainelettuce % cup purple cabbage, shredded 1 cup celery, diced % cup green pepper, choppedor frozen peas 4 hard-boiled eggs, cut in wedges 1 ripe avocado,sliced 1 tomato, diced or 1 cup mango cubes 1 pound cooked, peeled shrimp Litehouse Lite (or Original) ThousandIsland Dressing Wash and chop Romaine. Add cabbage, celery and green pepper or peas. Mix gently. Place on 4 plates. Arrange egg, avocado, tomato and shrimp on top of each. Drizzle with dressing.
