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Salad 8 Servings

INGREDIENTS

2 cn (16-oz) sauerkraut
1/2 c Diced sweet onion
1/2 c Diced celery
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1 Jar (4-oz) pimiento; chopped
1/2 c Oil
1/2 c Cider vinegar
1 c Sugar

INSTRUCTIONS

Drain sauerkraut thoroughly, pressing out as much juice as possible. Mix
remaining ingredients in a large bowl; stir in sauerkraut. Cover and chill
24    hours. Serve on lettuce.
MRS JACK GRANNON (LA JEAN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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