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Crunchy Sauerkraut Salad Recipe

Debbie Jones' tangy crisp salad combines apple and dill with sauerkraut for a refreshingly different side dish. "It's delicious served with pork roast," says this California, Maryland field editor who loves to entertain - from casual cookouts to formal dinner parties.

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Crunchy Sauerkraut Salad Recipe

Prep: 10 min. + chilling

Yield: 10-12 Servings

10 10

Ingredients

1 can (27 ounces) sauerkraut, rinsed and drained
1 unpeeled apple, chopped
1 small onion, chopped
3/4 cup finely chopped dill pickle
1/2 cup canola oil
3 tablespoons lemon juice
2 tablespoons sugar
1/2 teaspoons dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/4 teaspoon pepper

Directions

In a bowl, combine all ingredients. Cover and chill for at least 1 hour. Yield: 10-12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 112 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 537 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Crunchy Sauerkraut Salad in Taste of Home October/November 1994, p45