Sauerkraut Salad

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: 25 mins
• 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.