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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Debbie Jones' tangy crisp salad combines apple and dill with sauerkraut for a refreshingly different side dish. It's delicious served with pork roast, says this California, Maryland field editor who loves to entertain - from casual cookouts to formal dinner parties. Ingredients:
1 can (27 ounces) sauerkraut, rinsed and drained |
1 unpeeled apple, chopped |
1 small onion, chopped |
3/4 cup finely chopped dill pickle |
1/2 cup canola oil |
3 tablespoons lemon juice |
2 tablespoons sugar |
1/2 teaspoons dried parsley flakes |
1/2 teaspoon dried basil |
1/2 teaspoon dill weed |
1/4 teaspoon pepper |
Directions:
1. In a bowl, combine all ingredients. Cover and chill for at least 1 hour. Yield: 10-12 servings.
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