Pickled Veggie Salad

Name: Pickled Veggie Salad
Total time: 150
Yield: 10
Ingredients: ¼ cup olive oil; ¼ cup sesame seeds; ½ cup white vinegar; ⅓ cup teriyaki sauce; ½ teaspoon black pepper; 1 teaspoon crushed red pepper flakes; ¼ teaspoon minced fresh ginger root; 4 teaspoons granular no-calorie sucralose sweetener (such as Splenda®); 3 stalks celery; 4 green onions, chopped; 2 carrots, cut into matchsticks (Optional); 1 yellow bell pepper, sliced (Optional); 1 small cucumber, sliced (Optional); 1 small white onion, sliced (Optional)

Recipe by JARRIE from allrecipes.com

Lunch 3 Hr. 30 Mins.

Ingredients

10 servings

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¼ cup olive oil
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¼ cup sesame seeds
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½ cup white vinegar
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⅓ cup teriyaki sauce
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½ teaspoon black pepper
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1 teaspoon crushed red pepper flakes
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¼ teaspoon minced fresh ginger root

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4 teaspoons granular no-calorie sucralose sweetener (such as Splenda®)
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3 stalks celery
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4 green onions, chopped
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2 carrots, cut into matchsticks (Optional)
•

1 yellow bell pepper, sliced (Optional)
•

1 small cucumber, sliced (Optional)
•

1 small white onion, sliced (Optional)

Instructions

Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.