For its bright and festive colors, here’s a tasty marinated dish with a sweet and tangy dressing named My Mardi Gras Salad. Fat Tuesday always reminds me of celebrations with parades and this fun salad I discovered years ago. It’s perfect for Mardi Gras season but can be enjoyed any time of year.
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Mardi Gras And Lent
The traditional Mardi Gras or Fat Tuesday festivities are near and dear to many Cajun’s since it marks the day before entering the Lenten season. That’s why there is much celebrating with costumes and parades and the traditional tossing of colored beads. It’s one last party before Lent.
Lent is the time set apart to consecrate the heart remembering the forty days Jesus fasted in the desert. Similarly, the season lasts about forty days, starting with Ash Wednesday and ending on Easter Sunday to commemorate our Lord’s resurrection from the grave. A day most worthy of celebration!
Toss Me Some Salad Mista’
This beautiful salad is so easy to assemble. It all starts with making vinegar and oil dressing with sugar and turmeric. Yes, you might have expected paprika, but turmeric is delicious and good for fighting inflammation. I like incorporating it into my diet as much as possible, and this is a delicious way.
Next is the simple task of blanching some green peas and asparagus. Then it’s the simple task of tossing all of the ingredients together and letting My Mardi Gras Salad marinate in the refrigerator for hours.
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This brightly colored marinated salad of purple, gold, and green are the colors of Mardi Gras. It makes a delicious addition to any meal any time of year.
- 1 cup white vinegar
- 1 cup sugar
- 1 tablespoon salt
- 1/2 teaspoon turmeric
- 1 tablespoon water
- 1/2 cup vegetable oil
- 1 bunch of fresh asparagus, cleaned, snapped, and cut into fourths; see notes
- 1 16-ounce bag frozen green peas
- 2 cups thinly sliced celery
- 1 yellow bell pepper, sliced thin
- 1 small purple onion, sliced thin
- 1 4-ounce jar chopped pimientos
- Add all ingredients for the dressing except for the oil into a quart jar; close the lid, shake well, open the jar, add the oil, and shake some more; set aside.
- Pour water into a large pot, fill the pot halfway, and bring water to a boil.
- Place asparagus and peas into boiling water and cook for 3 minutes.
- Remove vegetables from heat and drain vegetables into a colander, rinse with cold water.
- Put the rest of the salad ingredients with cooked vegetables into a large sealable container and pour dressing over the salad.
- Toss the ingredients together and store them, sealed in an airtight container, in the refrigerator for at least 6 hours before serving.
- Snap the asparagus toward the end of the spear to get rid of the tough part.
- Store covered in the refrigerator for up to five days.
- Prep Time: 30 minutes
- Category: salads
- Method: mixing
- Cuisine: American
Keywords: Mardi Gras Salad, marinated salad
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It is easy to love the people far away. It is not always easy to love those close to us. It is easier to give a cup of rice to relieve hunger than to relieve the loneliness and pain of someone unloved in our own home. Bring love into your home for this is where our love for each other must start.Mother Teresa