Sauerkraut Spaghetti Salad

1/2 lb. raw spaghetti, cut into 2-inch pieces
4 cups. Silver FlossA or Krrrrisp KrautA Sauerkraut, drained and lightly
rinsed
1/2 cup green bell peppers, thinly julienned
1/4 cup pimentos, diced
1 cup carrots, peeled and grated
1 1/2 Tbsp. parsley, chopped
Dressing

3 oz. cider vinegar
3 oz. vegetable oil
3 oz. water
3 oz. sugar
1 tsp. dried oregano
1 tsp. dry mustard
1 tsp. granulated garlic
1 tsp. salt
1/2 tsp. ground black pepper

Cook spaghetti in boiling salted water until tender (about 12 minutes).
Drain but do not rinse; let cool. In mixing bowl combine spaghetti,
Sauerkraut, green peppers, pimentos, carrots, and parsley.
For the dressing:
Combine all dressing ingredients in a mixing bowl or blender and whisk or
blend together. Toss salad ingredients with dressing and serve immediately
or refrigerate overnight to blend flavors.

Servings: 8-10

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