Total Calories: 19
In a 1 1/2 -quart glass bowl, combine garden salad mix, artichoke hearts with liquid, mushrooms, olives, tomato sauce, green onions, lemon juice, pimiento, sugar and garlic salt until well mixed. Cover and chill at least 6 hours or up to 24 hours, stirring several times.
To serve, drain and transfer vegetables to a glass or ceramic serving dish. Serve with picks.
* Pickled garden salad mix can be found with the pickles or in the specialty section of your supermarket.
This Pickled Vegetable Salad recipe is from the Summer Salads Cookbook. Download this Cookbook today.
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