BLUE RIBBON SAUERKRAUT SALAD
(A Michigan State Fair Winner, 1967)
1 #2 1/2 can (3 1/2 cups) sauerkraut, undrained
1 large green pepper, chopped fine
1 medium onion, chopped fine
1 c. chopped celery
1 small jar pimentos, chopped fine
1 c. sugar
1/4 c. salad oil
1/2 c. dark vinegar
1/4 c. water
Combine first 5 ingredients. Mix remaining ingredients and add to first mixture. Let stand in refrigerator at least 24 hours. Pour off most of the juice before serving.
Blue Ribbon Sauerkraut Salad recipe is published in our cookbook section #8.
Recipe taken on 11/21/1967.
You may like to try these other German style recipes below: