Bayou Salad
1 lb. Louisiana crawfish tailmeat 1 chopped green onion
2 c. cooked rice   1/2 c. diced green bell pepper
3/4 c. diced celery  1/3 c. Italian salad dressing
1/2 c. quartered cherry tomatoes  Lettuce leaves
1/4 c. sliced black olives   

Mix crawfish tailmeat, rice, celery, tomatoes, olives, green onion, bell pepper and dressing; well. Serve on a bed of lettuce.

    A page of recipes is provided with your crawfish order.