Found in the Food Network magazine. So delicious
Preheat a grill to medium.
Whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill pierogies onions covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes.
Grill the kielbasa for approximately 8-10 minutes while pierogies and onions are grilling, turning when necessary.
Transfer to the baking sheet or platter.
Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (292g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 160 (50%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 55.2mg||17 %|
|Sodium 1258.8mg||43 %|
|Potassium 374.4mg||10 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 24.3g|
|Protein 43.3g||62 %|
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Calories per serving: 323
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