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My Mardi Gras Salad

  • Author: Louisiana Woman
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


This brightly colored marinated salad represents well the purple, gold and green colors of Mardi Gras. It’s cool and crisp with a sweet and tangy dressing that makes a delicious addition to your meals any time of year.




1 bunch of fresh asparagus, cut into fourths

116 ounce bag of frozen peas, defrosted

2 cups celery, thinly sliced

1 yellow bell pepper, thinly sliced

1 small red (or purple) onion, thinly sliced

14 ounce jar chopped pimientos


1 cup white vinegar

1 cup sugar

1 tablespoon salt

1/2 teaspoon turmeric

1 tablespoon water

1/2 cup vegetable oil


Bring a large pot of water, enough to cook asparagus and peas in, to a boil.

While waiting on water to boil, make dressing: Add all ingredients except the oil into a quart jar, close the lid and shake well. When ingredients are blended add the oil and shake some more.

Place asparagus and peas into boiling water for 3 minutes.

Remove the pot from heat and strain vegetables into a colander, rinse with cold water while draining in sink.

Put all of the vegetables in a large sealable container and pour dressing over salad after giving the jar a good shake.

Toss and store in the refrigerator at least 6 hour.


Toss the salad once or twice while it marinates in the refrigerator to make sure flavors are well blended.

  • Prep Time: 30 minutes


  • Serving Size: 1 cup
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