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Pineapple Sauerkraut Salad
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Unusual, but tasty, version of the classic Sauerkraut Salad



  • 1-1/2 lbs (.7 kg). sauerkraut
  • 3 scallions (green onions), chopped into a nice dice
  • 3 tbsp (45 ml) peanut, safflower or corn oil
  • 1 8 oz (224 grm). can pineapple bits, packed in juice
  • freshly ground black pepper
  • Wash the sauerkraut in several waters. Drain thoroughly and dry. (Chop the sauerkraut into a finer chop if desired at this point).
  • Add the diced scallions and oil and toss together.
  • Add the pineapple bits with 1 tbsp (15 ml) of pineapple juice and several grinds of the black pepper.
  • Toss all the ingredients and chill.
  • Toss again just prior to serving.

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