One of my June hostesses served a Mardi Gras Salad. She is originally from New Orleans and man this was so fabulous! I had never had one or even heard of it. It is named so because of the colors. I have been craving the tangy flavor mixture for over a week now and finally fixed it tonight. It did not disappoint! The best bites are those with a chunk of creamy avocado - yummy! I halved the recipe and served with ham and cheese sandwiches and rice crispy treats.
Mardi Gras Salad
Ingredients:
1 1/2 cups mayonnaise
1/2 cup white vinegar
1 1/2 heads romaine, torn into bite-sized pieces
1 small head of purple cabbage, sliced
1 yellow onion, sliced
1 yellow bell pepper, sliced
2 cucumbers, peeled, halved, & sliced
2 avocados, cut into pieces
3/4 cup Italian breadcrumbs
3/4 cup freshly grated Parmesan cheese
3/4 teaspoon salt
1 1/2 teaspoons freshly ground pepper
Mix the mayonnaise and vinegar in a bowl and blend well. Chill until ready to serve. Combine the romaine, cabbage, onion, bell pepper, cucumbers, and avocados in a large bowl. Sprinkle with breadcrumbs, cheese, salt and pepper. Add the mayo mixture & toss to coat. Serve immediately.
Ingredients:
1 1/2 cups mayonnaise
1/2 cup white vinegar
1 1/2 heads romaine, torn into bite-sized pieces
1 small head of purple cabbage, sliced
1 yellow onion, sliced
1 yellow bell pepper, sliced
2 cucumbers, peeled, halved, & sliced
2 avocados, cut into pieces
3/4 cup Italian breadcrumbs
3/4 cup freshly grated Parmesan cheese
3/4 teaspoon salt
1 1/2 teaspoons freshly ground pepper
Mix the mayonnaise and vinegar in a bowl and blend well. Chill until ready to serve. Combine the romaine, cabbage, onion, bell pepper, cucumbers, and avocados in a large bowl. Sprinkle with breadcrumbs, cheese, salt and pepper. Add the mayo mixture & toss to coat. Serve immediately.
Her Source was Roux to Do: The Art of Cooking in Southeastern Louisiana.
Helpful tip: Unless you are serving a large crowd, you may want to toss half of the salad and then toss the second half later since it gets soggy and can't be eaten left over! Please enjoy!
Helpful tip: Unless you are serving a large crowd, you may want to toss half of the salad and then toss the second half later since it gets soggy and can't be eaten left over! Please enjoy!
9 comments:
Yum-o! I grew up in South Louisiana and have never had this. I will be trying it!
Gotta try it.
Cheri
www.itssoverycheri.blogspot.com
Sounds divine! I will be giving it a try ;o)
This recipe made me smile...thank you! My Maw Maw use to make it during the summer. Guess you can tell Im from Louisiana!
Holy guacamole that sounds good! I will be getting the ingredients for that! (of course I will be eating it alone but that ain't all bad!)
I just discovered your blog, it's so cute!! I love it. I was reading through and found your hospitality queen quiz, I but it on my blog today, I hope that's ok.
Have a great day!!
Ohhh! Cant wait to try this! I am the salad queen! Thanks for posting this recipe! Check out my blog...I have a great recipe for honey chicken salad! Its fabulous! Great Blog you have!
Thanks so much for posting this recipe. Looks tasty and colorful.
I had this recently at book club and it is fabulous! I have been craving it ever since!!!
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