By The Krautfather Soups, Salads & Stews
September 24, 2012
3/4 cup sugar
1/2 cup extra virgin olive oil (EVOO)
1/2 cup white wine vinegar
1/2 tsp. celery seed
1/4 tsp. whole mustard seed
1 can (17 oz.) whole kernel corn, drained
1 can (16 oz.) sauerkraut, pressed to remove excess liquid
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1 jar (2 oz.) diced pimiento, drained
1In a saucepan over medium heat, combine sugar, oil, vinegar, celery seed and mustard seed; cook and stir until sugar dissolves.
2Mix remaining ingredients in a medium mixing bowl; pour dressing over.
4Cover and refrigerate at least 8 hours or overnight.
5Drain and stir before serving.
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