Salad
8 oz. Lobster Classic
8 oz. Crab Classic, Flake Style
16 kalamata olives seeded and left whole
2 tsp. capers drained
3 hard cooked eggs cut in quarters
    lengthwise
4 pear tomatoes quartered lengthwise
    and seeded
1/2 yellow onion julienne and caramelized
2 cloves garlic sliced
1 bunch pencil asparagus tips, blanched
1- 4 oz. jar roasted red peppers in olive oil
8 oz. mixed organic baby greens or
    preference

Dressing
1/4 cup balsamic vinaigrette dressing,
    store bought
1/4 cup fat free mayonnaise, store bought
Reserve 3 tbsp. toss with the greens

Drain the roasted red peppers and reserve the olive oil. Heat the reserved red pepper, olive oil and sauté the julienne yellow onion on medium heat until caramel in color. This will take approximately 10 minutes. Turn often to keep from burning. As the onions turn a golden brown color after 5 minutes add the garlic cloves until mixture is caramel in color. Transfer to a bowl and set aside to cool.

Once cooled, add the Lobster and Crab Classic, kalamata olives, capers, tomato filets, asparagus and roasted red peppers to the onion garlic mixture. Add the dressing and toss gently. Add kosher salt and ground fresh pepper to taste.

Place 2 oz. of greens tossed with the reserved dressing on plate. Add approximately 6 ounces of Lobster and Crab salad mixture in center of plate. Place 3 hard cooked egg quarters around the salad and serve with pita wedges or favorite breads. Optional: drizzle eggs and salad with extra virgin olive oil.