Post by carnation037 on Jan 23, 2003 12:30:13 GMT -6
This pairs well with pork entrees.
Sugar Free Saurkraut Salad
1 29 oz. can (3 cups) drained and rinsed sauerkraut
1/3 c. cider vinegar
1 T. olive oil
1/2 c. chicken broth
8 packets of Splenda sweetner
1/2 c. chopped green bell peppers
1/2 c. chopped onions
1/2 c. chopped and drained canned pimentos
1 c. thinly sliced celery
In a large bowl, put drained and rinsed saurkraut and set aside.
Combine vinegar, oil and broth in a small saucepan. Bring to a boil and
remove from heat. Add sweetner and mix slightly.
Add vegetables to saurkraut and put hot liquid over the vegetable and
saurkraut and mix together. Refrigerate overnight before serving.
Serves 8 to 12.
Sugar Free Saurkraut Salad
1 29 oz. can (3 cups) drained and rinsed sauerkraut
1/3 c. cider vinegar
1 T. olive oil
1/2 c. chicken broth
8 packets of Splenda sweetner
1/2 c. chopped green bell peppers
1/2 c. chopped onions
1/2 c. chopped and drained canned pimentos
1 c. thinly sliced celery
In a large bowl, put drained and rinsed saurkraut and set aside.
Combine vinegar, oil and broth in a small saucepan. Bring to a boil and
remove from heat. Add sweetner and mix slightly.
Add vegetables to saurkraut and put hot liquid over the vegetable and
saurkraut and mix together. Refrigerate overnight before serving.
Serves 8 to 12.