Recipe for Crunchy Sauerkraut Salad


1 can (27 ozs.) sauerkraut, rinsed
1 and drained
1 unpeeled apple, chopped
1 small onion, chopped
3/4 cup finely chopped dill pickle
1/2 cup vegetable oil
3 tablespoon lemon juice
2 tablespoon sugar
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/4 teaspoon pepper


In a bowl, combine all ingredients. Cover and chill for at least 1 hour. Yield: 10-12 servings.

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