Sauerkraut Salad
INGREDIENTS
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For the Salad:
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16 ounces Frank's Sauerkraut, drained (about 2 cups)
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1 cup celery, diced (about 4 stalks)
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1 cup bell peppers, chopped (I used red, yellow, green and orange)
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1/3 cup sweet onion, chopped
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1/2 cup carrot, finely chopped
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1 apple, diced (I used a Pink Lady -- a slightly tart very crisp apple)
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For the dressing:
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1 cup white vinegar
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1 cup sugar
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1/4 cup vegetable oil
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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