1 medium sweet or red onion, cut in half lengthwise, sliced thin
1/4 cup vinegar (I prefer white)
1/4 cup extra-virgin olive oil or canola oil
2 tbsp Splenda Granulated
1/2 tsp dried oregano
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
In a medium saucepan place the mushrooms and add enough water to cover. Bring to a boil over high heat, reduce heat to medium-low, simmer 20 minutes; drain and allow to cool to room temperature.
Into a glass bowl or other glass container that has a tight-fitting lid, combine the vinegar, oil, Splenda, oregano, salt and pepper; mix together well. Add the onion and mushrooms, stir to combine. Place lid on container and refrigerate for at least two hours up to a week.
Note: Mushrooms are healthy for a diabetic's diet. This recipe is also tasty for the whole gang, diabetic or not!
Note: File Photo