Mardi Gras Salad
1 head lettuce
1 cup sliced purple cabbage
1 cup sliced yellow bell pepper
Wash and dry lettuce. Tear into pieces. Place in large salad bowl. Sprinkle cabbage and bell pepper on top. Pour one cup Creole Mustard Salad Dressing over salad. Toss and serve. Serves 12.
CREOLE MUSTARD SALAD DRESSING:
2 tablespoons Creole Mustard
2 tablespoons vinegar (cane, red wine, or rice)
3/4 cup oil
Blend mustard and vinegar. Slowly add oil; blend until smooth. Pour over salad.
Contributed by The Cookin’ Cajun Cooking School Cookbook (Louisiana II)
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