Soul Food Saturday #38

Good Morning! Are you starting to thaw out? Here in Indiana, anything above 0 is pretty much a heat wave! We had a few days and nights there when it was close to -45 with the windchill and the state basically shut down because of snow and the frigid cold. To take our minds off just how cold we are, Bekki is sharing something a little tropical, not to mention delicious, that can have us pretending it's summer and we're lying on a beach somewhere.

For some of us it's snowing, and others have sunshine with occasional showers. I say let's forget about that and have a salad that reminds us of warm weather and vacation time. I had this salad the first time when I worked for a local grocery store. It was a salad that was made fresh daily and always seemed to satisfy me. Imitation crab is a big player in this recipe. It's inexpensive and available basically anywhere. With a little celery, and even pineapple for a bit of sweetness. You're sure to please a crowd with this one. Grab some crackers or just a fork this one is perfectly versatile.

Crab and Pineapple Salad
1 lb. imitation crab
1 rib celery, sliced lengthwise and chopped
1 large green onion, chopped (green/white)
1/2 c. Pineapple, chopped
1/2 c. Cheddar jack cheese, shredded
1/2 c. Mayo
1 tsp. Granulated garlic
Salt and pepper to taste

In a large bowl add crab, celery, onion, pineapple and cheese. Toss to combine.  In a small bowl add mayo, garlic, salt and pepper. Mix to combine thoroughly. Taste for seasoning a adjustment. Add mayo to salad and mix to combine.