Sauerkraut Pineapple Salad2012-09-25
- Cuisine: German
- Servings : 4
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
- 1-1/2 lb. sauerkraut, rinsed and drained
- 3 green onions, thinly sliced, white and green part
- 3 TB vegetable or extra virgin olive oil
- 1 can (8 oz.) pineapple bits, drained, (save 1 TB juice)
- Ground black pepper
Wash the sauerkraut several times. Drain thoroughly and dry. Chop the sauerkraut into a finer chop, if desired. Add to a large salad bowl.
Add the green onions, pineapple bits with 1 tablespoon of pineapple juice and several grinds of the black pepper.
Toss all the ingredients, cover and chill.
Toss again just prior to serving.Add to favorites
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