Corn and Sauerkraut Salad

By Joanie Grow, Kennewick, WA

Ingredients

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

Directions

In a saucepan over medium heat, combine sugar, oil, vinegar, celery seed and mustard seed; cook and stir until sugar dissolves. Mix remaining ingredients in a medium mixing bowl; pour dressing over. Mix well.

Cover and refrigerate at least 8 hours or overnight. Drain and stir before serving.

Servings

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