1 lg. can sauerkraut or 1 lb. fresh, undrained
1 c. diced celery
1 c. diced green pepper
1 bunch green onions (spring), chopped
1 c. stuffed green olives, sliced
1 1/4 c. sugar
1/2 c. salad oil
1/2 c. vinegar

Combine vegetables. Shake dressing in covered jar. Pour over vegetables. Refrigerate 8 hours. Drain dressing prior to serving and toss. Great with baked ham. Serves 8.