Title: Crisp Kraut Salad
Categories: Salad
Yield: 8 Servings

14 1/2	oz	Can sauerkraut
2	oz	Jar drained sliced pimentos
1/2	c	Chopped onion or thinly
		Sliced green onions
3/4	c	Sliced celery
1	c	Coarsely shredded carrots
1		Medium green bell pepper
		Seeded and sliced
1/4	c	Cider vinegar
1/2	c	Sugar
3/4	ts	Salt
1/8	ts	Pepper
		Iceberg lettuce leaves and
		Chopped parsley (optional)

Pour sauerkraut into a strainer and drain, pressing out all liquid. Then place sauerkraut in a large bowl and add pimentos, onion, celery, carrots, and bell pepper. In a small bowl, stir together vinegar, sugar, salt and pepper until sugar is dissolved; pour dressing over sauerkraut mixture. Mix gently. Cover and refrigerate for at least 30 minutes or up to six hours. If desired, serve salad in a lettuce-lined bowl and sprinkle with parsley.

1 Kitchen Cabinet Sunset Publishing Corporation Menlo Park, California MM Format by John Hartman Indianapolis, IN

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