Crunchy Sauerkraut Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
MDFD30E HELEN JOLLY
1 can: , (27 ozs.) sauerkraut, rinsed
And drained,
1: Unpeeled apple, chopped
1 small: Onion, chopped
3/4 cup: Finely chopped dill pickle,
1/2 cup: Vegetable oil,
3 tbsp: Lemon juice,
2 tbsp: Sugar,
1/2 tsp: Dried parsley flakes,
1/2 tsp: Dried basil,
1/2 tsp: Dill weed,
1/4 tsp: Pepper,
Directions:
In a bowl, combine all ingredients. Cover and chill for at least 1
hour. Yield: 10-12 servings.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
November 27, 1994. 1.80
Source from luhu.jp
hour. Yield: 10-12 servings.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
November 27, 1994. 1.80
Source from luhu.jp