Kielbasa summer salad is 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. It’s fun to have a deliciously different salad like this to share. From Sara Primarolo of Sanquoit New York.

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

Method 

In a nonstick skillet, cook sausage until no longer pink. 

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.