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Kielbasa Summer Salad
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1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 medium tart apples, cut into 1/2-inch chunks
1 medium green pepper, chopped
4 large green onions, thinly sliced
DRESSING:
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon pepper
In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl,
combine peas, apples, green pepper, onions and sausage. In a small bowl,
combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover
and refrigerate for 4 hours or overnight.
Yield: 10 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |