Kielbasa Summer Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 10 servings.
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
Ingredients
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1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
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2 medium tart apples, cut into 1/2-inch chunks
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1 medium green pepper, chopped
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4 large green onions, thinly sliced
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DRESSING:
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1/3 cup vegetable oil
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3 tablespoons cider vinegar
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1 tablespoon Dijon mustard
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2 teaspoons sugar
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1/2 to 1 teaspoon pepper
Directions
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1.
In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage.
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2.
In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.
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