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
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
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.