Corn and sausage salad

Yield: 6 servings

Measure Ingredient
1 pounds Andouille-style sausage;
. sliced thin
1 cup Corn kernals
2 cups Rice; cooked
⅓ cup Pine nuts
3 Scallions; sliced
1 medium Red bell pepper; diced
1 small Bunch watercress
½ cup Vinaigrette dressing made
. 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

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