Ingredients
1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces1 can (15-1/2 ounces) black-eyed peas, rinsed and drained2 medium tart apples, cut into 1/2-inch chunks1 medium green pepper, chopped4 large green onions, thinly slicedDRESSING:1/3 cup vegetable oil3 tablespoons cider vinegar1 tablespoon Dijon mustard2 teaspoons sugar1/2 to 1 teaspoon pepper
Preparation
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.
