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Mini Whisks Set of 2, 5 Inches and 7 Inches OXO Salad Dressing Shaker, One Size, Green Kitchen Shears 2 Pack, Multi Function Kitchen Scissors. Round Out Your Mardi Gras Menu with Dessert and Drinks. No Mardi Gras Menu is complete without this infamous dessert! 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. Meanwhile, whisk together the mustard, Creole seasoning, onion powder and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow 4 cups red cabbage, thinly sliced; One-half cup Poppy Seed Dressing; 3 naval oranges, peeled and sliced; 1/4 cup chopped, toasted pecans; 2 tablespoons chopped parsley For a quick and refreshing salad, you should try Mardi Gras Salad. It is so named because of its Mardi Gras colored ingredients – Green, Purple, and Gold! Making the Mardi Gras Salad: I used the following ingredients for the salad: Romaine lettuce, baby spinach, Purple onions, Mandarin oranges, mushrooms, and crispy bacon. For the dressing, I Additional Tips and Variations. To make the salad more substantial, add cooked shrimp or scallops to the mix. To make the salad more flavorful, add a few tablespoons of chopped fresh herbs, such as basil or thyme. This Mardi Gras salad recipe can be stored in the refrigerator for up to 3 days. The acidity and the honey will help keep it from oxidizing which is what breaks fruit down and makes it mushy. It’s best to drain any extra juices from the bowl prior to storing. Chop lettuce leaves, green beans, celery stalks, green bell pepper, red pimento pepper and asparagus. Toss all vegetables together with shallot vinaigrette to taste. Mardi Gras Dressing: 1 teaspoon chopped onion ¼ cup malt vinegar 1 teaspoon sugar ½ teaspoon dry mustard ½ teaspoon salt ¼ cup olive oil . Put onion, vinegar, sugar, mustard and salt in an electric blender. While blending on low speed, gradually add the olive oil. May be made ahead of time. Before using, blend the dressing. Yield: ½ cup. My Mardi Gras Salad For the Dressing:1 cup white vinegar1 cup granulated sugar1 tbsp. salt½ tsp. turmeric1 tsp. water½ cup vegetable oilFor the Salad:1 bunch fresh asparagus, cleaned, snapped and cut into fourths 1 16-ounce bag frozen green peas2 cups celery, thinly sliced 1 yellow bell pepper, sliced thin1 small purple onion, sliced thin1 4-ounce jar pimientos, chopped Add all ingredients This flavorful festive salad has all the colors of Mardi Gras with purple, gold, and green ingredients Romaine lettuce, baby spinach, green grapes, cucumber slices and pistachio nuts, golden yellow peppers and mandarin oranges, purple cabbage and red onions Beautiful colors and vibrant flavors! Mardi Gras Salad Get in the spirit with this festive salad of oranges, bacon, carrots, red onions, and green spinach representing Mardi Gras colors with a delicious slightly sweet dressing. Make the dressing ahead of time, have the salad ingredients ready to mix together and toss when ready to serve. 1/3 cup red wine vinegar; 1/2 cup Creole mustard or any coarse, grainy brown mustard; Salt and freshly ground black pepper 2/3 cup vegetable oil; Creole Mustard Vinaigrette Dressing 4 cups red cabbage, thinly sliced; One-half cup Poppy Seed Dressing [3]; 3 naval oranges, peeled and sliced; 1/4 cup chopped, toasted pecans; 2 tablespoons chopped parsley Preheat the oven to 425°. Cut the potatoes into bite sized pieces (quarters or eighths, depending on size). Spread the potatoes out on a rimmed baking sheet and drizzle over the tablespoon of olive oil and sprinkle with salt and some black pepper. 1. Grate coconut chunks in a food processor. Sprinkle over salad. 2. Arrange pomegranate arils on the salad to resemble a string of Mardi Gras beads. Dress and serve. 1. Drizzle dressing over salad to taste. 2. Toss all ingredients before serving. 4 stalks celery, chopped; 1 (16-oz.) can French-style green beans, drained; 1 (17-oz.) can Early peas, drained; 1 (14-oz.) can artichoke hearts, drained and chopped This page contains Side Dish Recipes for Mardi Gras and every day! GREEN ONION SALAD DRESSING FOR CAJUN POTATO SALAD >Back to Top< 1 egg + 1 egg yolk I call this New Orleans Muffuletta Pasta Salad since the word “muffuletta” is synonymous with New Orleans as far as I am concerned. What’s nice about this salad is that it make a W.H.O.L.E. bunch and keeps for days in the frig. I love that it combines the colors of Mardi Gras, and that the red cabbage even colors the farfalle somewhat. A green tossed salad with all the flavors of a Muffaletta Sandwich. This Muffaletta Salad is filling enough to be eaten alone as a meal and it is a must make recipe for a Mardi Gras party. I like to chop everything up small so it’s like a chopped salad and you get lots of different flavors in every bite.
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