Sauerkraut Salad

By Joanie Grow, Kennewick, WA

Ingredients

Salad:
1 jar (32 oz.) refrigerated jar sauerkraut, rinsed and drained well
1 can (11 oz.) can Mexicorn, drained well
1 cup celery, diced
1 green bell pepper, diced
1 bunch green onions, thinly sliced (white and green parts)
1 jar (2 oz.) jar pimentos, drained and diced
Dressing:
1/2 cup apple cider vinegar
1/2 cup vegetalbe oil
1/2 cup sugar

Directions

To make the salad: In a large bowl mix together first 6 ingredients.

To make the dressing: In a small bowl whisk together vinegar, oil and sugar until sugar is dissolved.

Pour dressing over salad mixture and toss gently until mixed. Cover and refrigerate overnight. Toss again just before serving.

Servings

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