Recipe Ingredients
- 2 fully cooked Kielbasa sausages
- 2 tablespoons olive oil
- 6-8 Mrs. T's Garlic and Parmesan Pierogies
- 1 cup Birds Eye Green Beans
- 2 cups spring mix lettuce
- 1 cup cherry tomatoes, cut into halves
- ½ cup kalamata olives
- 2 soft-boiled eggs
For the dressing
- ½ cup Daisy Sour Cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh tarragon chopped
- 2 tablespoons lemon juice
- ¼ cup olive oil
- Salt and black pepper to taste
Recipe Directions
- In a small bowl whisk together all ingredients for the dressing. Add a splash of water if it’s too thick. Refrigerate until ready to serve.
- Heat a large skillet over medium-high heat and add oil. Slice the sausages and add to the skillet. Sauté for 5 minutes until lightly browned on each side. Remove the sausages from the pan and set aside.
- Add pierogies into the same skillet. Cook per package directions.
- Soft boil a couple of eggs for 8-9 minutes. Transfer the eggs to an iced bath. Peel the eggs and set aside.
- Steam the green beans as per package instructions.
- Build the salad starting with a bed of Spring mix leafy greens, Arrange the pierogies, sausages, and green beans. Add chopped tomatoes, olives, and eggs cut in half. Drizzle the dressing over the salad, sprinkle more fresh tarragon and enjoy!
