Pecan Crawfish Salad

Ingredients:

• 1 lb. cooked and peeled Louisiana crawfish tailmeat
• 2 hard boiled eggs, diced
• 1/4 c. grated carrots
• 1/4 c. chopped celery
• 2 T. minced onion
• 1 t. minced green bell pepper
• 1/4 c. chopped pecans
• 1/3 c. mayonnaise
• Salt & pepper to taste

Garnish:

• Lettuce leaves
• Tomatoes
• Marinated artichoke hearts
• Marinated mushrooms
  

Directions:

1. In large bowl, combine cooked and peeled crawfish tailmeat and remaining ingredients (except garnish).
2. Stir in crawfish and chill at least 1 hour.
3. To serve, spoon onto lettuce leaves and garnish with wedges of tomatoes, marinated artichoke hearts and marinated mushrooms.