CRAB AND NOODLE SALAD WITH LEMON DRESSING 

INGREDIENTS

• 300g fresh egg noodles
• 1 stick celery
• 1 apple, chopped
• 1 tablespoon lemon juice
• 1 ½   tablespoons chopped fresh dill
• 2 x 170g cans crab meat, drained, flaked

LEMON DRESSING

• 1 teaspoon French mustard
• 1 teaspoon sugar
• 1 tablespoon white vinegar
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

CRAB AND NOODLE SALAD WITH LEMON DRESSING METHOD:

The noodles should be cooked in a large pan of boiling water, uncovered, for about 10 minutes, and then drained, rinsed under cold water, and drained.

Cut celery into 5cm sticks. Combine celery, apple, juice, dill, crab, noodles, and dressing in a bowl; mix well.

Lemon Dressing: Combine all ingredients in a jar; shake well.

Serves 6.

Note: Salad can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Noodles are suitable.

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