PICKLED VEGGIE SALAD

Pickled Veggie Salad image

"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

Ingredients

1 pound fresh brussels sprouts
1 cup sugar
3/4 cup white vinegar
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon plus 1/4 cup canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 plum tomatoes, sliced
1 jar (2 ounces) diced pimientos, drained
1 tablespoon lemon juice

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