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Companion Recipes

Corned Beef Brisket with Roasted Vegetables and Lemon-Mustard Sauce

Corned Beef and Roasted Vegetable Salad with Lemon-Dill Dressing

Recipe

Nutritional Info

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Total recipe time: 20 minutes Makes 4 servings

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

Instructions

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.

Nutritional Information Per Serving

Nutrition information per serving: 439 calories; 33 g fat (9 g saturated fat; 11 g monounsaturated fat); 93 mg cholesterol; 1394 mg sodium; 19 g carbohydrate; 5.9 g fiber; 22 g protein; 3.6 mg niacin; 0.5 mg vitamin B₆; 1.4 mcg vitamin B₁₂; 3.1 mg iron; 30.1 mcg selenium; 4.9 mg zinc.

This recipe is an excellent source of fiber, protein, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of niacin and iron.