1 lg. can sauerkraut, drained
2 c. celery, diced
1 med. onion, diced
1 green pepper, diced
1 sm. jar pimento
1 can bean sprouts, drained
1 can water chestnuts, sliced

DRESSING:

1/2 c. oil
1/2 c. white vinegar
1 1/2 c. sugar

Mix well and pour over the sauerkraut mixture. Blend well. Chill at least 12 hours before serving. Keeps well in refrigerator for several weeks.