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.