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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It’s sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Ingredients
- 1 quart sauerkraut, drained
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 large carrots, chopped
- 1 (4 ounce) jar diced pimento peppers, drained
- 1 teaspoon mustard seed
- 1 ½ cups white sugar
- 1 cup vegetable oil
- ½ cup cider vinegar
Directions
Step 1
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
Step 2
In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
Step 3
Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 577 | |
| % Daily Value * | |
| Total Fat37g | 48% |
| Saturated Fat5g | 24% |
| Sodium1057mg | 46% |
| Total Carbohydrate62g | 23% |
| Dietary Fiber6g | 21% |
| Total Sugars55g | |
| Protein2g | |
| Vitamin C57mg | 287% |
| Calcium69mg | 5% |
| Iron3mg | 16% |
| Potassium450mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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