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Sauerkraut salad

Yield: 10 Servings

Ingredients:

• 1 cn Sauerkraut (16 oz. drained)
• 1 c Carrots (grated)
• 1 c Celery (chopped)
• 1 c Green pepper (chopped)
• 1 c Onion (chopped)
• 4 oz Pinientos (diced drained)
• 3/4 c Sugar
• 1/2 c Vegetable oil

Instructions:

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

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