Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (16-oz) sauerkraut |
| ½ cup | Diced sweet onion |
| ½ cup | Diced celery |
| ½ cup | Diced green bell pepper |
| ½ cup | Diced red bell pepper |
| 1 \N | Jar (4-oz) pimiento; chopped |
| ½ cup | Oil |
| ½ cup | Cider vinegar |
| 1 cup | Sugar |
Drain sauerkraut thoroughly, pressing out as much juice as possible. Mix remaining ingredients in a large bowl; stir in sauerkraut. Cover and chill 24 hours. Serve on lettuce.
MRS JACK GRANNON (LA JEAN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .