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Sauerkraut Salad


1 quart sauerkraut, drained and rinsed a bit
(or use left over, and adjust rest proportionately, really good with sauerkraut simmered in sherry!)
1 green pepper, diced
1 medium onion, diced
1 cup diced celery
1 sm. jar pimento, diced
(for color - could sub sweet red pepper - I do)
1/4 - 1/2 tsp. celery seed (optional)
2/3 - 1 cup sugar (start with less)
1/4 - 1/3 cup vinegar (white is suggested)

Mix all together thoroughly at least 8 hours before serving, better if made the day before. Keep refrigerated.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.