Title: Sauerkraut salad
 Categories: Salads, Vegetables
      Yield: 10 Servings
 
      1 cn Sauerkraut (16 oz., drained)
      1 c  Carrots (grated)
      1 c  Celery (chopped)
      1 c  Green pepper (chopped)
      1 c  Onion (chopped)
      4 oz Pinientos (diced, drained)
    3/4 c  Sugar
    1/2 c  Vegetable oil
 
  In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion
  and pimientos.  In a jar or small bowl, combine sugar and oil. Pour
  over vegetables and mix well. Cover and refrigerate for at least 8
  hours. YIELD: 10 to 12 servings.
  
  NOTE:  This can be made a day or two before serving.