Sauerkraut Salad

Rosemarie Albright

• 1 can (No. 2 1/2) sauerkraut
• 1 jar (4 oz.) pimientos, chopped
• 1/2 cup finely chopped celery
• 6 green onions, chopped (tops and all)

Dressing:

• 1/2 cup cider vinegar
• 1 cup sugar
• 1/2 cup salad oil

Drain sauerkraut well; chop and place in 1 1/2-qt. casserole. Add pimientos, celery, and green onions. Set aside.

Combine dressing ingredients and bring to a boil. Mix with salad, cover, and refrigerate. Stir occasionally. Let sit about 24 hours before serving.