Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Andouille-style sausage; |
\N \N | . sliced thin |
1 cup | Corn kernals |
2 cups | Rice; cooked |
⅓ cup | Pine nuts |
3 \N | Scallions; sliced |
1 medium | Red bell pepper; diced |
1 small | Bunch watercress |
½ cup | Vinaigrette dressing made |
\N \N | . with mustard |
In a skillet, fry the sausage for 3 minutes. Add the corn and continue cooking and stirring another 2 minutes.
Combine the remaining ingredients, mix in the dressing and chill.
** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95