Crawfish Salad With Creole Honey Mustard Dressing

Have not tried this one yet, but can hardly wait for crawfish season to get here so I can give it a go. Adapted from Cooking Light. Serving size is 2 cups. Calories 148; Fat 4.9 g; Carbs 10.4 g; Chol 111 mg.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Dressing

• 6  tablespoons creole mustard
• 1 1⁄2 tablespoons fresh lemon juice
• 1 1⁄2 tablespoons honey
• 1  teaspoon  cajun seasoning
• 1  teaspoon olive oil

• Salad

• 6  cups  thinly sliced romaine lettuce
• 3 3⁄4 cups  sliced mushrooms
• 2  cups  cooked crawfish tail meat
• 1⁄3 cup  sliced green onion
• 1⁄4 cup  sliced bottled  roasted red pepper
• 2  tablespoons sunflower seeds, toasted
• 1 (2 1/4ounce) can sliced ripe olives, drained
• 1  hard-boiled egg, sliced

Directions

1. To make the dressing: whisk together the dressing ingredients in a small bowl; set aside.
2. To make the salad: Add all the salad ingredients to a mixing bowl; pour dressing over the top; toss to coat.