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Kielbasa Summer Salad

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings

Ingredients

  • 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

Directions

  • 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.

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