ELISE'S CRAB SALAD

Pasta
1 package (8 oz) imitation chunk-style crabmeat
       (or substitute albacore tuna, any firm fish, or strips of grilled chicken)
1 red bell pepper, diced
1 green bell pepper, diced
1 small cucumber, peeled & sliced
1 medium tomato, chopped
1 cup blanched sweet peas
8 ounces of pasta, cooked (small spirals or your choice)

Fruit Vinaigrette
1/4 C orange juice
3 T raspberry red wine vinager
2 T lime juice
1 T olive oil
1 clove garlic minced
2 T finely chopped cilantro
1 t grated lime rind
1/4 t nutmeg
1/4 t salt
1/8 t cayenne pepper
1/8 t ground black pepper

Combine crabmeat, vegetables, and pasta in a large bowl.  Dress w/ vinaigrette.