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Crunchy Sauerkraut Salad Recipe

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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.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10-12 servings

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

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.

Directions

  1. In a bowl, combine all ingredients. Cover and chill for at least 1 hour. Yield: 10-12 servings.
Originally published as Crunchy Sauerkraut Salad in Taste of Home October/November 1994, p45

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.

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