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“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
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/2 cup equals 114 calories, 5 g fat (trace saturated fat), 0 cholesterol, 90 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Originally published as Pickled Veggie Salad in Taste of Home June/July 2010, p27
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Reviewed on Jun. 06, 2010 by eversbeaver
When I see pickled I think sour, this was the opposite. Too sweet for me. The brussels sprouts were fun to use. Won't make again.
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