- Cape student sues, accuses school officials of slamming her to ground multiple times (04/28/16)46
- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Missouri House votes to allow concealed weapons without permits (04/28/16)8
- Police report filed, but no charges in incident at Cape Central (04/29/16)40
- Two hurt in motorcycle wreck on Interstate 55 (04/25/16)1
- Senator introduces bill for I-57 that would connect Sikeston with Little Rock (04/28/16)4
- Law firm requests information about Cape's traffic cameras (04/25/16)2
- Local lawmakers split over failed medical marijuana bill; voters may have a say (04/26/16)19
- Local company makes eco-friendly kitty litter that cuts cat-box smell (04/25/16)
- Man accused of pointing BB gun at Chaffee resident (04/26/16)2
Purple, gold and green salad signals Mardi Gras
Think festive, have fun with Mardi Gras colors, and eat well.
Salad is a natural for good health any time of year, but especially during the dour winter months. So, let the traditional purple, green and gold colors of Mardi Gras guide you to a refreshing choice of vegetables, brightening up both your table and your taste buds.
Mardi Gras is the most festive time in New Orleans' calendar, and its key colors show up everywhere in decorations and costumes. The usual explanation is that purple represents justice, green represents faith, and gold represents power.
For this recipe, roasted beets lend a deep red hue, standing in for purple; fresh spinach gives the gorgeous green, and yellow bell pepper makes a shower of gold dice. Seasonings lift the taste -- a sprinkling of feta cheese, and a dressing of vinegar, green pepper sauce, garlic and olive oil.
The salad would make a fine accompaniment to jambalaya or other traditional dishes.
Purple, Gold and Green Salad
For the salad:
2 bunches fresh beets (about 2 pounds)
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
4 cups fresh spinach leaves or salad greens
1/3 cup crumbled feta cheese
For the dressing:
2 tablespoons cider vinegar
1 tablespoon hot green pepper sauce
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
Preheat oven to 400 degrees.
Trim and wash beets. Place beets in large baking dish; add 1/4 cup water. Cover tightly with foil. Roast beets 45 minutes or until cooked through. Cool beets until easy to handle.
To prepare dressing, in medium bowl combine vinegar, green pepper sauce, garlic and salt. Beat in olive oil gradually until well blended.
Peel and cut beets into 1/2-inch chunks. Toss with red and yellow peppers and dressing.
Arrange spinach on platter; top with beet mixture. Garnish with feta cheese.
Makes 6 servings.