Sauerkraut Salad
- Number of Servings: 6
Ingredients
1 quart sauerkraut, drained1 onion, chopped2 stalks celery, chopped1 green bell pepper, chopped1 large carrot, chopped1 (4 oz) jar diced pimento peppers, drained1 teaspoon mustard seed1 1/2 cups Splenda1/2 cup vegetable oil1/2 cup cider vinegar
Makes 6 1-cup servings
1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed.
2. In a small saucepan, mix together Splenda, oil, and vinegar. Bring to a boil. Remove from heat.
3. Pour sugar mixture over salad, stir, cover, and leave in the refrigerator for 2 days before serving.
Note: If you can't wait 2 days to try it, it is still great if eaten sooner.
Number of Servings: 6
Recipe submitted by SparkPeople user BEECOL.
1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed.
2. In a small saucepan, mix together Splenda, oil, and vinegar. Bring to a boil. Remove from heat.
3. Pour sugar mixture over salad, stir, cover, and leave in the refrigerator for 2 days before serving.
Note: If you can't wait 2 days to try it, it is still great if eaten sooner.
Number of Servings: 6
Recipe submitted by SparkPeople user BEECOL.
Nutritional Info Amount Per Serving
- Calories: 204.9
- Total Fat: 18.5 g
- Cholesterol: 0.0 mg
- Sodium: 654.9 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.8 g
- Protein: 1.6 g
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