Friday, July 29, 2016

Perogy Salad

8 cups water
2 lb bag of frozen bite-sized potato and Cheddar cheese perogies
1 cup baby spinach, lightly packed
1 cup chopped English cucumber
1/2 cup sour cream
1/2 cup wine sauerkraut, drained and finely chopped
1/4 cup thinly sliced green onion
1-1/2 tsp chopped fresh dill ( or 1/4 tsp dried dill)
4 bacon slices, cooked crisp and crumbled
pepper to taste

Pour water into Dutch oven.  Bring to a boil.  Add perogies.  Boil, uncovered for about 5 minutes until tender.  Drain.  Rinse with cold water.  Drain well.

Combine remaining 8 ingredients in large bowl.  Add perogies.  Toss.  Makes about 7 cups.

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