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Pierogi Niçoise Salad


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  • Author: khaoula belabess
  • Total Time: 35 minutes
  • Yield: 4 Serving 1x

Description

A hearty and flavorful salad combining tender pierogies, savory kielbasa, fresh vegetables, and a creamy dressing. Perfect for a satisfying lunch or a light dinner.


Ingredients

Scale

For the Salad:

  • 2 fully cooked Kielbasa sausages
  • 2 tablespoons olive oil
  • 68 Mrs. T’s Garlic and Parmesan Pierogies
  • 1 cup Birds Eye Green Beans
  • 2 cups spring mix lettuce
  • 1 cup cherry tomatoes, halved
  • 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

Instructions

  • Make the Dressing: In a small bowl, whisk together the sour cream, Dijon mustard, tarragon, lemon juice, olive oil, salt, and pepper. Add a splash of water if the dressing is too thick. Refrigerate until ready to serve.
  • Prepare the Sausages: Heat a large skillet over medium-high heat and add the olive oil. Slice the Kielbasa sausages and add them to the skillet. Sauté for about 5 minutes, until lightly browned on each side. Remove from the pan and set aside.
  • Cook the Pierogies: In the same skillet, add the pierogies and cook according to package directions until golden and heated through.
  • Prepare the Eggs: Soft-boil the eggs by cooking them for 8-9 minutes. Transfer to an ice bath to cool, then peel and set aside.
  • Steam the Green Beans: Steam the green beans according to package instructions until tender.
  • Assemble the Salad: Start with a bed of spring mix lettuce. Arrange the cooked pierogies, sautéed sausages, steamed green beans, halved cherry tomatoes, kalamata olives, and halved soft-boiled eggs on top.
  • Dress and Serve: Drizzle the dressing over the salad and sprinkle with additional fresh tarragon if desired. Enjoy your flavorful and hearty salad!

Notes

  • Feel free to adjust the vegetables according to what you have on hand.
  • The dressing can be made a day ahead for convenience.
  • Prep Time: 15 mins
  • Cook Time: 20 minutes
  • Category: salad
  • Method: Stovetop
  • Cuisine: Eastern European

Nutrition

  • Serving Size: 1 salad serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 180mg