Sauerkraut Pineapple Salad

By Joanie Grow of Kennewick, WA
Date: 08/19/2008

Ingredients

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

Directions

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.

Servings

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