Crunchy Sauerkraut Salad Recipe
Recipe Ingredients
MDFD30E HELEN JOLLY
1 can (27 ozs.) sauerkraut, rinsed
1 and drained
1 unpeeled apple, chopped
1 small onion, chopped
3/4 cup finely chopped dill pickle
1/2 cup vegetable oil
3 tbsp lemon juice
2 tbsp sugar
1/2 tsp dried parsley flakes
1/2 tsp dried basil
1/2 tsp dill weed
1/4 tsp pepper
Recipe Preparation
In a bowl, combine all ingredients. Cover and chill for at least 1
hour. Yield: 10-12 servings.
Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.
November 27, 1994. 1.80á
Servings: 10
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