Sauerkraut Salad - cooking recipe

Ingredients

1 (16 oz.) can kraut, drained and washed thoroughly
1 c. celery, diced
1 c. red onions, diced
1 c. pepper, chopped (red and green)
2 c. sugar
1 c. vinegar
1 c. bean sprouts
1/4 c. vegetable oil

Preparation

Boil sugar and vinegar 1 minute.
Cool to lukewarm.
Pour over mixed vegetables.
Chill and drain before serving.
Field peas and cornbread are my favorites with this salad.