Pineapple Sauerkraut Salad

• 1-1/2 lbs (.7 kg). sauerkraut
• 3 scallions (green onions), chopped into a nice dice
• 3 tbsp (45 ml) peanut, safflower or corn oil
• 1 8 oz (224 grm). can pineapple bits, packed in juice
• freshly ground black pepper

1. Wash the sauerkraut in several waters.
2. Drain thoroughly and dry.
3. (Chop the sauerkraut into a finer chop if desired at this point).
4. Add the diced scallions and oil and toss together.
5. Add the pineapple bits with 1 tbsp (15 ml) of pineapple juice and several grinds of the black pepper.
6. Toss all the ingredients and chill.
7. Toss again just prior to serving.

sauerkraut, scallions, peanut, pineapple bits, freshly ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/0014B8 (may not work)