|
| |
|
| What You Need: |
|
|
|
1 pound bulk or canned sauerkraut, drained and chopped
1 cup grated raw carrots
1 cup diced cold, cooked or canned beets
¼ cup chopped celery
2 cups diced cold, cooked potatoes
2 tablespoons minced gherkins
About 1/3 cup salad oil
2 tablespoons cider vinegar
2 teaspoons prepared sharp mustard
Salt, pepper to taste
3 tablespoons chopped fresh parsley
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Combine sauerkraut with vegetables and gherkins in a large bowl.
|
2. Mix oil, vinegar, mustard, salt, and pepper and pour over salad.
|
3. Mix well. Refrigerate 2 hours to blend flavors.
|
4. Serve sprinkled with parsley.
|
|
|
|
|
|
|
|
