The unexpected combination of flavors and textures in this cool salad sparks taste buds. It can be a main course for a luncheon or a side dish at a dinner or a barbecue. I've gotten many compliments sharing it as a potluck dish. -Sara Primarolo, Sanquoit, New York
- 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
- 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.
Originally published as Kielbasa Summer Salad in Taste of Home August/September 1998, p27
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