Sauerkraut Salad with Bacon and Tomato |
Course : Salads
Source: Tom
Serves: 12 |
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Ingredients:
3 1/2 cups sauerkraut, well drained |
1 medium green pepper, chopped fine |
1 medium onion, chopped fine |
1 cup chopped celery |
14 ounces diced tomatoes, drained |
1/2 pound bacon, fried, drained and cut into 1/2 inch pieces |
1/4 cup bacon grease (if you dont have that much, add vegetable oil to make up the difference) -- Reserve |
1 cup sugar |
1/4 cup bacon grease/vegetable oil |
1/2 cup apple cider vinegar |
1/4 cup water |
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Preparation / Directions:
Combine first 6 ingredients in a large serving bowl. Place remaining 4 ingredients in a saucepan and stir over medium heat (do not boil) until sugar is completely dissolved. Pour this over first mixture. Cover and let stand in refrigerator at least 24 hours (stir once or twice during this period).
Stir just before serving.
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