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Print Recipe
Spinach and Sauerkraut Salad Recipe
Simple vitamin salad from the vegetarian menu. It has quite enough sharpness and salinity from sauerkraut and cranberries, but, focusing on your taste, you can make the necessary additives!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the spinach, dry it and chop it coarsely. To get out of the jar sauerkraut, enough to take 3 tablespoons.
    Wash the spinach, dry it and chop it coarsely.
To get out of the jar sauerkraut, enough to take 3 tablespoons.
  2. Put the sliced spinach on the dish and sauerkraut on it. Season with vegetable oil (1-2 tbsp) and add chopped green onions. Add 1 tbsp of cranberries and the salad is ready! Sharpness and salinity cabbage is quite enough, but you can make additives to taste.
    Put the sliced spinach on the dish and sauerkraut on it. Season with vegetable oil (1-2 tbsp) and add chopped green onions. Add 1 tbsp of cranberries and the salad is ready! Sharpness and salinity
cabbage is quite enough, but you can make additives to taste.

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