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My Mardi Gras Salad

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.

Ingredients

Salad

1 bunch of fresh asparagus, cut into fourths

1 – 16 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

1 – 4 ounce jar chopped pimientos

Dressing

1 cup white vinegar

1 cup sugar

1 tablespoon salt

1/2 teaspoon turmeric

1 tablespoon water

1/2 cup vegetable oil

Instructions

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.

Notes

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

Nutrition

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