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1. Drain sauerkraut; reserve liquid. For salad in a large bowl combine the sauerkraut, sliced cabbage, Brussels sprouts, apple, and grapes.
2. For dressing, measuring sauerkraut liquid, add enough cider vinegar to equal 1/2 cup. In a screw-top jar or small bowl combine the vinegar mixture, olive oil, salt, and pepper. Shake to combine.
3. Drizzle dressing over salad Toss to combine. Serve immediately or cover and chill up to 6 hours.