Sauerkraut Salad

32 oz sauerkraut
1 cup uncooked celery
1 cup chopped uncooked onion
1 green pepper chopped
4 oz canned pimento
1 tsp celery seed
1 1/2 cup Splenda
1/2 cup white vinegar
1 Tbsp canola oil

Rinse and drain the sauerkraut, squeeze dry. Chop the celery
onion and the green pepper. Drain the pimentos and chop.
Stir the vinegar and splenda together, add oil and celery seed. Put all the ingredients in a bowl,
stir well. Refrigerate overnight.