Ingredients
Units
Scale
Dressing
- 1 cup white vinegar
- 1 cup sugar
- 1 tablespoon salt
- 1/2 teaspoon turmeric
- 1 tablespoon water
- 1/2 cup vegetable oil
Salad
- 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
Instructions
- 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.
Notes
- 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