southern fried gal

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.

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!