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Sauerkraut Salad

Submitted by: mama_wolfe

Sauerkraut is cooked in a sweet vinegar bath with onion, celery, bell pepper and pimento. Just after it comes to a boil, the pan is slipped from the heat and the sauerkraut mixture is left to marinate over night.

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Three Bean Salad

Submitted by: Eleanor Johnson

"We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people."

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Sauerkraut Relish

Submitted by: Bonnie Kyler

Pungent sauerkraut is pepped up with crunchy red and green peppers, bits of celery and onion and a sweet, vinegary dressing.

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Bermuda Spinach Salad

Submitted by: Dee

A smooth, tasty celery seed dressing is whipped up in the blender and poured over the luscious salad fixings - Bermuda onions, chopped spinach, hard boiled eggs, crumbled bacon, mushrooms and a smattering of croutons. Serves six.

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Sauerkraut Slaw

Submitted by: Frances Campbell

This sweet crunchy combination marinates overnight, so it's handy to make ahead of time. 'It's often served at barbecues and picnics,' notes Frances Campbell of Austin, Texas.

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Christmas Red and Green Salad

Submitted by: ROSE GUNDY

This vegetable salad is good anytime of year. My mother served this in her restaurant. Enjoy

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Jamie's Cranberry Spinach Salad

Submitted by: Jamie Hensley

Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds.

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Crunchy Kraut Salad

Submitted by: Mrs. J.B. Culwell

Anyone who likes sauerkraut will enjoy this salad. I serve it as a side dish with ham, any kind of sausage or a sandwich. -Mrs. J.B. Culwell, Arlington, Texas

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Salad with Artichokes

Submitted by: Cindy

There 's mixed greens in this great salad, along with artichoke hearts and slices of big fat red onion. Toss with a garlicky vinaigrette dressing, top with some grated Parmesan, and you 're ready.

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Mixed Vegetable Salad II

Submitted by: Patricia J

A sweet and sour dressing, with a bit of thickening, is cooked up and poured over red beans and veggies and then left to chill and mellow in the fridge. This is a great salad to serve with picnic food or to pile on a bed of greens for a hearty dinner salad.

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