Crawfish Salad with Creole Honey-Mustard Dressing

Creole mustard and All That Jazz Seasoning make a spicy-sweet salad dressing. Serve with a sandwich for lunch or to start a Cajun meal.


6 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 148
Caloriesfromfat 30 %
Fat 4.9 g
Satfat 0.8 g
Monofat 2 g
Polyfat 1.5 g
Protein 13.7 g
Carbohydrate 10.4 g
Fiber 2.4 g
Cholesterol 111 mg
Iron 2.1 mg
Sodium 461 mg
Calcium 72 mg


6 tablespoons Creole mustard
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 teaspoon olive oil
6 cups thinly sliced romaine lettuce
3 3/4 cups sliced mushrooms
2 cups cooked crawfish tail meat (about 12 ounces)
1/3 cup sliced green onions
1/4 cup sliced bottled roasted red bell peppers
2 tablespoons sunflower seed kernels, toasted
1 (2 1/4-ounce) can sliced ripe olives, drained
1 hard-cooked large egg, sliced


To prepare dressing, combine first 5 ingredients in a small bowl; stir well with a whisk.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Add dressing; toss well.