Ingredients

2 Bosc or Anjou pears, peeled, cored and sliced
Lemon or lime juice
12 ounces ready-to-eat low-fat kielbasa or turkey sausage, cut into 1/2-inch slices
1 can (16 ounces) sauerkraut, rinsed and well-drained
1/3 cup chopped sweet pickles
1 small onion, chopped
1/2 teaspoon dill weed
2 teaspoons vegetable oil
1 tablespoon sugar

Directions

Dip pears in lemon juice to prevent discoloration. Combine sausage, sauerkraut, pickles, onion and dill; fold in pears. Combine oil and sugar; mix well. Gently stir into sauerkraut mixture. Refrigerate several hours. Makes about 4 servings.

Nutritional facts per serving: 283 cal., 16 g pro., 13 g fat, 29.2 g carb., 66 mg chol., 4.3 g fiber, 2,015 mg sodium.