Sauerkraut Salad Monday, June 2, 2008


Tony Harn Corryton, Tn.

1 16 oz sauerkraut, drained
1 cup carrot, grated
1 cup celery, chopped
1 cup green pepper, chopped
1 cup onion, chopped
1 4 oz jar diced pimento, drained
3/4 cup sugar
1/2 cup vegetable oil


In a large bowl, mix sauerkraut, carrot, celery, green pepper, onion and pimentos. In a small bowl, beat together sugar and oil. Pour over vegetables and mix thoroughly. Cover and refrigerate for at least 8 hours before serving.

Tony recommends this salad for any outing and says it is great to take to a church supper. I agree with him.


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