Pickled Vegetable Salad

Serves: 16
Total Calories: 19


1 (9-ounce) jar pickled garden salad mix,* well drained
1 (6-ounce) jar marinated artichoke heart undrained
1 (4 1/2-ounce) jar mushrooms whole, drained
1 (3 1/2-ounce) can olives pitted ripe medium olives, drained
1/3 cup tomato sauce
3 tablespoons green onions thinly sliced
2 tablespoons lemon juice
1 1/2 teaspoons pimiento sliced
1 teaspoon sugar
dash garlic salt


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.

Nutritional Facts:

Serves: 16
Total Calories: 19
Calories from Fat: 4

This Pickled Vegetable Salad recipe is from the Summer Salads Cookbook. Download this Cookbook today.

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