Corned Beef and Roasted Vegetable Salad with Lemon-Dill Dressing
Cut: Corned Beef Brisket
Total recipe time: 20 minutes |
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Ingredients
- 12 ounces cooked corned beef brisket, coarsely chopped
- 5 cups thinly sliced savoy cabbage (about 1 pound)
- 5 cups mixed salad greens (about 3-1/2 ounces)
- 3/4 cup reserved roasted parsnips
- 3/4 cup reserved roasted carrots
- 1/2 cup toasted chopped walnuts
- Salt and pepper
Lemon-Dill Dressing:
- 1/2 cup reserved Lemon-Mustard Sauce
- 1 tablespoon sherry vinegar or white wine vinegar
Directions:
- Whisk Lemon-Dill Dressing ingredients in small bowl. Set aside.
- Combine corned beef, cabbage, greens, carrots, parsnips and walnuts in large bowl. Add Lemon-Dill Dressing; toss to coat evenly. Season with salt and pepper, as desired. Makes 4 servings.
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