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Pear & Potato Salad with Pickled Mustard Seeds and Sausage

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  • Makes: 6 servings
  • Makes: 6 cups
  • Prep: 30 mins
  • Roast: 25 mins to 30 mins

Pear & Potato Salad with Pickled Mustard Seeds and Sausage

Directions

  1. Preheat oven to 375 degrees F. In a 12-inch oven-going skillet heat 1 Tbsp. oil over medium-high heat. Add sausage; cook and stir until browned. Add potatoes and pears; cook until browned on edges. Transfer to oven. Roast, uncovered, for 25 to 30 minutes or until just tender.
  2. Meanwhile, for vinaigrette, in a medium bowl whisk together the Pickled Mustard Seeds, lemon juice, cider vinegar, olive oil, mustard, soy sauce, and maple syrup. Stir in mint.
  3. In a very large bowl combine potato mixture, onion, and kale. Add vinaigrette; toss to coat. Season to taste with salt and pepper. Serve at once.

From the Test Kitchen

*

To remove the hot raw flavor from the onion, place wedges in a colander and rinse under cold running water; drain.

Pickled Mustard Seeds

Directions

  1. In a small saucepan combine vinegar, salt and sugar; bring to a boil. Place mustard seed in a small glass bowl; pour on boiling vinegar mixture. Cover and cool to room temperature, about 1 hour.

Nutrition Facts (Pear & Potato Salad with Pickled Mustard Seeds and Sausage)

  • Per serving:
  • 339 kcal cal.,
  • 17 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 27 mg chol.,
  • 1047 mg sodium,
  • 37 g carb.,
  • 6 g fiber,
  • 18 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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