1 lg. c. sauerkraut
1 c. chopped onion
1 c. chopped celery
1 c. green onions, chopped
1 sm. jar pimientos

Drain sauerkraut and reserve juice. Mix sauerkraut and vegetables.

MARINADE FOR SAUERKRAUT SALAD:

2 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 tsp. salt
Sauerkraut juice

Boil these ingredients except sauerkraut juice and cool. Add sauerkraut juice to ingredients. Toss vegetables with marinade. Let stand overnight or longer. Stir occasionally. Drain off excess juice if necessary. This salad is one that may be made after the usual salad greens have become depleted, but the more hardy vegetables such as celery, onions and green peppers are still available.