Vegetable and Crab Salad (Ensalada de Vegetales y Cangrejo)

Calmita Samuels Santiago

• 1 head iceberg lettuce, chopped
• 1 cucumber, cut into round slices
• 2 med. tomatoes, cut lg.
• 1 pkg. imitation crab meat, shredded
• 1½ to 2 heaping T. mayonnaise
• Salt & pepper, to taste (opt.)

To a large salad bowl, add the lettuce and cucumbers. Cut each tomato into quarters then cut each piece in half. Add to vegetables in bowl. Add the shredded crab, then mayonnaise and salt and pepper, if desired. Mix well. Refrigerate until ready to serve.