PICKLED VEGGIE SALAD
"One year I created this recipe to use up an overabundance of brussels sprouts. My family asked for seconds, so now this tangy side is a staple on our Thanksgiving menu." -Bobbi Ballantine, Grove City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- Cut an "X" in the core of each brussels sprout. Place 1/2 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. , Meanwhile, in a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly., In a large skillet, saute the mushrooms, onion and garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Add the water chestnuts, olives, tomatoes, pimientos and lemon juice., Drain brussels sprouts; cool slightly. Cut into quarters and add to vegetable mixture. Add sugar mixture and remaining oil; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 114 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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Fluffy Rafa
[email protected]Overall, I was a bit disappointed with this salad.
Olatunde Abigail
[email protected]The dressing was a bit too oily for my liking.
Paige Polegato
[email protected]I found the pickled vegetables to be a bit too overpowering.
Mr AmRaN
[email protected]This salad is a bit too tangy for my taste.
Given Ras
[email protected]This salad is a keeper! I'll definitely be making it again.
Oscar Ivill
[email protected]I highly recommend this salad. It's a great way to enjoy pickled vegetables.
Pinky DelaTorre
[email protected]This salad is the perfect summer dish. It's light and refreshing.
Kalu Sarker
[email protected]The dressing for this salad is amazing! It's tangy and flavorful.
Brandon Elijah
[email protected]I love the crunch of the pickled vegetables in this salad.
Julie Heidemann
[email protected]This salad is so easy to make and it's always delicious.
el agha
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavors.
Anis Djeziri
[email protected]This salad is a great way to use up leftover pickled vegetables. I always have a jar of pickled vegetables in my fridge, so this salad is a quick and easy way to use them up.
Mookho Emily
[email protected]I love how versatile this salad is. I've used different types of pickled vegetables and herbs, and it always turns out great.
Christine Rathburn
[email protected]This salad is the perfect side dish for any summer BBQ or potluck. It's light and refreshing, and the pickled vegetables add a nice tang.
Raquel Hawkins
[email protected]I've made this salad several times now and it's always a hit with my family and friends. It's so easy to make and the flavors are amazing.
zek hall
[email protected]This pickled veggie salad was a delightful surprise! The combination of pickled vegetables, fresh herbs, and a tangy dressing was so refreshing and flavorful. I especially loved the crunch of the pickled carrots and celery.