Salad:
1/2 broccoli, cooked or raw, in small bouquets
1 cup peas, frozen or canned
3 tomatoes, diced
1 green or red pepper, diced
3 green onions, chopped
10-12 black olives, coarsely chopped
4 barbecue chicken sausages, cooked, cut into pieces
14 oz. pasta shells, cooked
3 hard boiled eggs, sliced
2 tbsp. fresh parsley, chopped, to taste

Vinaigrette:
1/4 cup honey
1/4 cup lemon juice
2 tsp. fruit vinegar or other
1 tsp. dried mustard
1/4 cup corn oil

Serves 4

Combine the vegetables, sausages and pasta in a bowl.  Set aside.

Combine the ingredients for the vinaigrette and mix well.

Pour the vinaigrette into the bowl, stirring delicately.

Arrange on cold plates.

Garnish with egg sliced. Sprinkle with parsley. 

Serve.