Tuna/Ham/Chicken/Shrimp Macaroni Salad
by Ernest Reynoso Gala
1/4 kilo elbow macaroni. Cook according to package directions. Drain under faucet water. Cool. (If pasta is hot, it will absorb all the dressing and your salad will be dry.)
Mix macaroni in a bowl with:
2 cups sandwich spread (one 470 ml bottle)
2 cups diced cooked ham or chicken or shrimps or canned tuna chunks
2 red bell peppers (wash and wipe well, put over fire, turning with a fork or tongs until skin is black. Cool. Remove skin and seeds. Cut into cubes)
2 red apples unpeeled, cut into cubes
1 1/2 tsp. salt
1 tsp. pepper
one 220 grams bar grated Magnolia Chezee cheese.
Pour salad on romaine lettuce lined tray. Top with 4 hardboiled eggs sliced into rings. Cover with plastic cling and refrigerate until ready to serve. Will last for one week if refrigerated. Serves 8 to 10.