1 lg. can sauerkraut
1/2 c. bell pepper, chopped
1/2 c. celery, chopped
1/2 c. green onion, chopped
1 tbsp. pimientos
1/2 c. sugar
1/2 c. vinegar
1/4 c. salad oil

Mix together; sauerkraut, bell pepper, celery, onion, pimiento. Heat the sugar, vinegar and oil in a pot. When sugar is dissolved, pour over the sauerkraut mixture. Mix well. Best if refrigerated overnight before serving. This salad keeps well in the refrigerator.