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My Mardi Gras Salad is a tossed salad of peas, asparagus, onions, and peppers.

Mardi Gras Salad With Asparagus

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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.

  • Total Time: 30 minutes
  • Yield: serves 6

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

  1. 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.
  2. Pour water into a large pot, fill the pot halfway, and bring water to a boil.
  3. Place asparagus and peas into boiling water and cook for 3 minutes.
  4. Remove vegetables from heat and drain vegetables into a colander, rinse with cold water.
  5. Put the rest of the salad ingredients with cooked vegetables into a large sealable container and pour dressing over the salad.
  6. 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.
  • Author: Louisiana Woman
  • Prep Time: 30 minutes
  • Category: salads
  • Method: mixing
  • Cuisine: American
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