julienne chicken sasage salad

Ingredients
7 chicken sausages, 2 tsp oil
5 baby corns
5-8 button mushrooms, 3 tsp lemon juice
1/2 green bell pepper
1/2 yellow pepper
1/2 firm tomato

Dressing
5 tbsp olive oil
1 tbsp vinegar
salt and pepper to taste
1/2 tsp powdered sugar
1 tsp mustard
1 tbsp chopped parsley/cilantro
1-3 flakes garlic- crushed& chopped

Method:
1. Heat 1 tsp oil in a non-stick skillet. Suate sausage for 1-2 minutes till light golden. Remove form heat. Cut diagonally into 1/4" thick slices. Keep aside.
2. Dressed bell peppers and cut into strips. Cut tomato into 4 pieces lengthwise, remove the pulp and cut into thin strips.
3. Boil 4 cups water with 1 tsp salt and lemon juice. Add baby corns and mushrooms to the boiling water. Remove from heat after 1 minute. Stain the blanched vegetables.
4. Pat dry vegetables on a clean kitchen towel. Slice baby corns diagonally, cut each mushroom into four pieces.
5. Mix sausages, mushrooms, baby corns, bell peppers and tomatoes in a salad bowl.
6. Mix all the ingredients of the dressing with a whisk, till it gets emulsified.
7. Pur the dressing over the salad mixture in the bowl. Mix well and keep aside to chill in the fridge til serving time. Mix once again before serving.