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  • Sauerkraut Salad

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    Lutfbhangar
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    This recipe provides a healthy sauerkraut salad that is a good source of vitamin A. The salad contains sauerkraut, celery, onion, and carrot. To make it, the vegetables are combined and then a mixture of the reserved sauerkraut liquid, sugar, and vinegar is brought to a boil before being poured over the vegetable mixture. The salad keeps well in the refrigerator for at least a week.

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    This recipe provides a healthy sauerkraut salad that is a good source of vitamin A. The salad contains sauerkraut, celery, onion, and carrot. To make it, the vegetables are combined and then a mixture of the reserved sauerkraut liquid, sugar, and vinegar is brought to a boil before being poured over the vegetable mixture. The salad keeps well in the refrigerator for at least a week.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views1 page

    Sauerkraut Salad

    Uploaded by

    Lutfbhangar
    This recipe provides a healthy sauerkraut salad that is a good source of vitamin A. The salad contains sauerkraut, celery, onion, and carrot. To make it, the vegetables are combined and then a mixture of the reserved sauerkraut liquid, sugar, and vinegar is brought to a boil before being poured over the vegetable mixture. The salad keeps well in the refrigerator for at least a week.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Healthy Recipes

    ________________________________________________________________________

    Sauerkraut Salad
    This recipe is a good source of vitamin A, which keeps eyes and skin healthy. Ingredients: 1 16 ounce can sauerkraut, drained, liquid reserved 1/4 cup finely chopped celery 1/4 cup chopped onion 1/4 cup grated carrot 2/3 cup sugar 1/4 cup vinegar Directions: 1. Combine the sauerkraut, celery, onion, and carrot. 2. Place the reserved sauerkraut liquid, sugar, and vinegar in a small saucepan. 3. Bring to a boil, stirring constantly. 4. Remove from heat and pour over the vegetable mixture, stirring to coat well. 5. Refrigerate leftovers within 2-3 hours.

    6 servings, 1/2 cup each Bright Ideas: This recipe can be used for at least a week if kept refrigerated; flavor may develop the longer it sets.

    Source: Sauerkraut Recipes.com For more recipes and other resources on eating well for less, see our web site at: http://www.healthyrecipes.oregonstate.edu

    2007 Oregon State University. Partial funding for the Oregon Family Nutrition Program is made available through the Oregon Department of Human Services from the USDA Food and Nutrition Service. OSU Extension Service cooperating. OSU Extension Service offers educational programs, activities, and materials without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, or disabled veteran or Vietnam-era veteran status. OSU Extension Service is an Equal Opportunity Employer. Materials will be made available in large print, Braille, on audiotape, computer disk, verbally, or other formats upon request. Please contact OSU Extension. To find out if you are eligible for Food Stamps, call 1-800-SAFENET.

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