Sauerkraut Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 can: Sauerkraut, 16 oz., drained
1 cup: Carrots, grated
1 cup: Celery, chopped
1 cup: Green pepper, chopped
1 cup: Onion, chopped
4 ounce: Pinientos, diced, drained
3/4 cup: Sugar,
1/2 cup: Vegetable oil,
Directions:
In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion
and pimientos. In a jar or small bowl, combine sugar and oil. Pour
over vegetables and mix well. Cover and refrigerate for at least 8
hours. YIELD: 10 to 12 servings.
NOTE: This can be made a day or two before serving.
SOURCE: Taste of Home Magazine, September, 1993. Typed for you by
Nancy Coleman
Source from luhu.jp
and pimientos. In a jar or small bowl, combine sugar and oil. Pour
over vegetables and mix well. Cover and refrigerate for at least 8
hours. YIELD: 10 to 12 servings.
NOTE: This can be made a day or two before serving.
SOURCE: Taste of Home Magazine, September, 1993. Typed for you by
Nancy Coleman
Source from luhu.jp