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My Mardi Gras Salad

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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.