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.

Yield: 6 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 30%
  • Fat: 4.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.5g
  • Protein: 13.7g
  • Carbohydrate: 10.4g
  • Fiber: 2.4g
  • Cholesterol: 111mg
  • Iron: 2.1mg
  • Sodium: 461mg
  • Calcium: 72mg


  • Dressing:
  • 6 tablespoons Creole mustard
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons honey
  • 1 teaspoon All That Jazz Seasoning
  • 1 teaspoon olive oil
  • Salad:
  • 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


  1. To prepare dressing, combine first 5 ingredients in a small bowl; stir well with a whisk.
  2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Add dressing; toss well.
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