Pickled Veggie Salad

Directions

1. 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.
2. 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.
3. 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.
4. 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.