Sauerkraut Salad - cooking recipe

Ingredients

1 (27 oz.) can sauerkraut (undrained)
1 large green pepper, finely chopped
1 c. celery, finely chopped
1 (2 oz.) jar sliced pimiento, drained
1 1/2 c. sugar
1/2 c. white wine vinegar
1/4 c. vegetable oil
1/2 tsp. salt

Preparation

In a large bowl, combine all ingredients.
Cover and chill overnight.
Combine sugar, vinegar, oil and salt together before pouring over first 5 ingredients.
Drain some of the liquid before serving.
Yield: 10 to 12 servings.
Salad will keep 1 to 2 weeks in refrigerator, tightly covered.