Sauerkraut Salad - cooking recipe

Ingredients

1 (1 lb. 11 oz. size) can sauerkraut, drained but not rinsed
1 c. chopped celery
1 c. chopped green pepper
1/2 c. chopped onion
1/2 c. salad oil
1 c. sugar
1/4 c. cider vinegar
1/2 tsp. salt

Preparation

Combine and blend oil, sugar, vinegar and salt.
Squeeze excess juice from kraut.
Cut kraut some if it is the shredded kind. Place kraut in large bowl and loosen with a fork; add chopped vegetables.
Pour the oil, sugar, vinegar and salt mixture over the kraut mixture.
Cover bowl and refrigerate at least 6 hours.
The longer this salad stands, the better it tastes.
This will keep in the refrigerator for 2 or 3 weeks.