My Mardi Gras Salad
Ingredients
For the Dressing:
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 tbsp. salt
- ½ tsp. turmeric
- 1 tsp. water
- ½ cup vegetable oil
For the Salad:
- 1 bunch fresh asparagus, cleaned, snapped and cut into fourths
- 1 16-ounce bag frozen green peas
- 2 cups celery, thinly sliced
- 1 yellow bell pepper, sliced thin
- 1 small purple onion, sliced thin
- 1 4-ounce jar pimientos, chopped
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; pour dressing over the salad.
- Toss the ingredients together and store, 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.