Fish Louis Salad In A Bread Bowl Recipe


Health IndexHealthyCourse
MethodMain Ingredient


 Mayonnaise/Salad dressing1⁄3 Cup (5.33 tbs)
 Thinly sliced green onion1⁄4 Cup (4 tbs)
 Chili sauce2 Tablespoon
 Lemon juice1⁄2 Teaspoon
 Whipping cream1⁄4 Cup (4 tbs)
 Whole wheat bread loaf/White bread loaf1 (Unsliced, Round Variety)
 Frozen split crab legs12 Ounce, thawed (1 Package)
 Cooked cod/Cooked halibut / whiting8 Ounce, chilled
 Torn spinach/Torn romaine2 1⁄2 Cup (40 tbs)
 Tomato1 Small

Nutrition Facts

Serving size: Complete recipe

Calories 2065 Calories from Fat 847

% Daily Value*

Total Fat 94 g144.8%

Saturated Fat 22 g110.2%

Trans Fat 0 g

Cholesterol 498.1 mg166%

Sodium 3241.9 mg135.1%

Total Carbohydrates 155 g51.6%

Dietary Fiber 14.5 g58.1%

Sugars 24.3 g

Protein 138 g276.5%

Vitamin A 182.2% Vitamin C 96.2%

Calcium 89.7% Iron 92.6%

*Based on a 2000 Calorie diet


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 till soft peaks form.
Then fold the whipped cream into mayonnaise mixture.
Cover and chill dressing while preparing salad.
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, Remove crabmeat from shells, and then cut crab into bite-size pieces.
Break fish into large chunks.
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.