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Sauerkraut Apple Salad
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1 can (27 ounces) sauerkraut, rinsed and drained
1 medium tart apple, peeled and chopped
1 small onion, chopped
3/4 cup chopped dill pickle
3 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon dried basil
1 tablespoon dill weed
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 cup vegetable oil
In a bowl, combine the first 10 ingredients. Drizzle with oil; toss to coat. Cover
and refrigerate for at least 2 hours before serving.
Yield: 8 servings.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |