1 lb. Louisiana crawfish tailmeat
2 c. cooked rice
1 c. diced celery
1/2 c. quartered cherry tomatoes
1/3 c. sliced black olives
1/2 c. diced green bell pepper
1/2 c. Italian salad dressing
Lettuce leaves
Whole boiled crawfish for garnish
Combine first 7 ingredients and mix well. Serve on a bed of lettuce on individual salad plates garnished with whole crawfish. Serves 6.