Name: Pickled Veggie Salad
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Olive oil - ¼ cup; Sesame seeds - ¼ cup; White vinegar - ½ cup; Teriyaki sauce - ⅓ cup; Black pepper - ½ teaspoon; Crushed red pepper flakes - 1 teaspoon; Minced fresh ginger root - ¼ teaspoon; Granular no-calorie sucralose sweetener (such as Splenda®) - 4 teaspoons; Celery - 3 stalks; Green onions, chopped - 4; Carrots, cut into matchsticks (Optional) - 2; Yellow bell pepper, sliced (Optional) - 1; Cucumber, sliced (Optional) - 1 small; White onion, sliced (Optional) - 1 small

Ingredients for - Pickled Veggie Salad

1. Olive oil ¼ cup

2. Sesame seeds ¼ cup

3. White vinegar ½ cup

4. Teriyaki sauce ⅓ cup

5. Black pepper ½ teaspoon

6. Crushed red pepper flakes 1 teaspoon

7. Minced fresh ginger root ¼ teaspoon

8. Granular no-calorie sucralose sweetener (such as Splenda®) 4 teaspoons

9. Celery 3 stalks

10. Green onions, chopped 4

11. Carrots, cut into matchsticks (Optional) 2

12. Yellow bell pepper, sliced (Optional) 1

13. Cucumber, sliced (Optional) 1 small

14. White onion, sliced (Optional) 1 small

How to cook deliciously - Pickled Veggie Salad

1 . Stage

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.

2 . Stage

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.