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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a great salad with grilled meats or BBQ. It will keep for days, refrigerated (if it lasts that long!). I've used Splenda in it and a little less oil. Originally from the R.S.V.P. section from a February 1978 issue of Bon Apetit and comes from Nasr's Restaurant in Omaha, Nebraska. Ingredients:
1 (2 lb) can sauerkraut, drained |
1 cup sugar |
1 large onion, finely chopped |
1 large green bell pepper, finely chopped |
1 cup celery, finely diced |
1/4 cup chopped pimiento |
1/2 cup salad oil |
1/4 cup white wine vinegar |
Directions:
1. Combine sauerkraut and sugar; let stand 10 minutes. Drain off liquid.
2. Combine chopped vegetables in medium bowl.
3. Thoroughly mix oil and vinegar; pour over vegetables.
4. Add sauerkraut and toss thoroughly.
5. Chill at least 4 hours or overnight before serving.
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