CRAB SALAD

A fast and easy way to feed your family is with salads. I usually make one at the start of the week, put it in an airtight container and my two darlings just eats them when they get home. Of course it usually don't last till the end of the week, but you get my drift. As working Moms, we want to feed our brood but we don't really have the time to do intricate cooking as we would normally do during the week-end or in our days off, so for those days when you are too tired, make a salad.

500 gm (1/2kilo) Elbow Macaroni  (any brand will do, I like to cook mine al dente)
500gm cooked crab flakes
1/2c mayonnaise ( add more depending on your taste and preference)
1 whole can pineapple tidbits (drained)
one of each - small sweet yellow and orange bell pepper ( red or green will also do, the point here is to have color in your salad)
3 stalks of green onions
1/2 bunch of cilantro or  fresh parsley
4 pieces dill pickles
salt, pepper and sugar to taste (ratio here is 2:1:1/2)

Put  elbow macaroni in boiling water ( drizzle  water with a little bit of salt and oil) cook for about 9 mins. or depending on the package instructions till al dente (half-way cooked). Prepare other ingredients. Drain pineapple, cut and julienned bell peppers, chop green onions, cilantro and dill pickles. Place pineapple, bell peppers, green onions, cilantro and pickles in a bowl together with the crab meat. In a small bowl mix mayonnaise,salt and pepper then incorporate into your salad. I like to add just a little sugar to my mayo mixture to get that sweet and sour taste. Chill for about an hour, serve with french bread, cheese and whatever fruits you have at home.

I like to sneak in lots of veggies in my salad. It not only provides the nutrients we all need,  it also give the crunchiness and that  pop of color that makes any dish appetizing.