Saturday, March 1, 2008

German Sauerkraut Salad

1-27-ounce can sauerkraut (4 cups)
2 red eating apples
1/3 cup olive oil
2 teaspoons sugar
½ teaspoon cracked pepper

Drain sauerkraut; set aside . With grater, grate eating apples, including the peel.
In large bowl, combine sauerkraut, grated apples, olive oil, sugar and pepper.
Cover and refrigerate salad at least one hour.

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