Pickled Vegetable Salad

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Pickled veggies, artichokes, and more combine for a truly unique salad.

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Ingredients

  • 1 jar (9 3/4 oz.) pickled garden salad mix, well drained
  • 1 jar (6 oz.) marinated artichoke hearts, undrained
  • 1 jar (4 1/2 oz.) whole mushrooms, drained
  • 1 can (3 1/4 oz.) pitted ripe medium olives, drained
  • 1/3 C. tomato sauce
  • 3 Tbs. thinly sliced green onion
  • 2 Tbs. lemon juice
  • 1 1/2 tsp. sliced pimento
  • 1 tsp. sugar
  • dash of garlic salt

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Directions

In a 1 1/2 quart glass bowl, combine garden salad mix, artichoke hearts with liquid, mushrooms, olives, tomato sauce, green onions, lemon juice, pimento, sugar and garlic salt. Stir until well mixed. Cover and chill at least 6 hours, stirring several times. To serve, drain and transfer vegetables to a glass or ceramic serving dish. Serve with picks.

Yield: 16 servings

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