Ingredients

• 1 pack 400g Elbow Macaroni, cooked
• 1 can Maling into small cubes
• 2 pcs Red apples, cubed
• 2 Mangoes, ripe cubes
• 3 pcs oranges, cut wedgest
• ½ cup cheddar cheese, diced
• ½ cup red colored nata de coco

Mayo-Mustard Dressing

• 2 ½ cups Mayonnaise
• 2 tsp Mustard
• 3 tbsp raw Honey (you can add more if you
• want a sweeter taste)
• 2 tablespoon spring onions, finely sliced
• 1 tsp paprika
• salt and black pepper, to taste

Method

1. Cook the macaroni pasta according to the package instructions.
2. Once cooked, place the macaroni in a colander then drain and set aside to completely cool.
3. Slice your maling into long strips, (like fries) and fry to your preferred crispriness. Drain and allow to cool. Cut into cubes and set aside.
4. While waiting for the maling to cool before cutting, take your cheddar cheese and also cut into cubes.
5. Wash the apples, cucumber and slice it to a size similar with the luncheon meat.
6. Take the flesh of the mango and slice into cubes also – then set aside for later.
7. Prepare the orange wedges set aside, same with the nata, remove the syrup and set the cubes aside.
8. In a large bowl combine all the ingredients above. This is the meat of salad.
9. take another bowl, and prepare the mayo-mustard concoction.
10. Mix all the ingredients for the dressing mixture altogether and add salt and pepper to taste. Add the honey and keep adding until you get to the sweetness level you want.
11. Combine the macaroni and dressing mixture slowly. It would be good if you can evenly spread the mayo into the mac.
12. If you feel like it, you can also add grated cheese on top.
13. Place your salad in a dish with cover, refrigerate for a few hours before serving.