Crab salad

2 cans (7 1/2 oz. each) crabmeat
Louis Dressing (below)
4 tomatoes, quartered
4 hard-cooked eggs, quartered
ripe or green olives
4 cups bite-sized pieces salad greens, chilled

Louis Dressing:
3/4 cup chili sauce
1/2 cup mayonaise or salad dressing
1 tsp. instant minced onion
1/2 tsp. sugar
1/4 tsp. wocestershire sauce
salt to taste
4 servings
Drain crabmeat and remove cartilage; chill.
Prepare Louis Dressing.
Arrange crabmeat, tomatoes, eggs and olives on greens.
Pour Louis Dressing over salad.

Louis Dressing:
Mix all ingredients.
Cover and chill 30 minutes.