- 1/2 cup cider vinegar
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1 1/2 teaspoons Old Bay® seasoning
- 10 small new red potatoes, cooked, quartered
- 1 head Tanimura & Antle® iceberg lettuce
- 40 slices fully-cooked smoked sausage, heated
- 40 thin wooden skewers
- Mix vinegar, oil, sugar and seasoning. Pour over potatoes in bowl; stir to coat. Refrigerate at least 1 hour. Can be overnight.
- Before serving, cut lettuce in half. Rinse; drain well. Place one half on plate, cut side down. Cut remaining lettuce into 1 inch chunks.
- Thread potatoes, lettuce chunks and sausage alternately onto skewers. Drizzle with dressing remaining in bowl. Insert skewers into lettuce half.