Sauerkraut Salad

Submitted by Leslie in Texas

"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."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 6-8

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.

Reviews

[STARTERWIFE]

We did this -this week end with all family over for reunion,had 2 other relishes from zaar we did,this one was the favorite,won over everyone,had people asking if there was more( we ran out) thanks for sharing your teriffic recipe.