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.