CORNED BEEF AND ROASTED VEGETABLE SALAD WITH LEMON-DILL DRESSING

Corned Beef and Roasted Vegetable Salad --
30 Minutes or Less
  • Total Recipe Time: 20 minutes
  • Makes 4 servings

INGREDIENTS

  1. 12 ounces cooked corned beef brisket, coarsely chopped
  2. 5 cups thinly sliced savoy cabbage (about 1 pound)
  3. 5 cups mixed salad greens (about 3-1/2 ounces)
  4. 3/4 cup reserved roasted parsnips
  5. 3/4 cup reserved roasted carrots
  6. 1/2 cup toasted chopped walnuts
  7. Salt and pepper
Lemon-Dill Dressing:
  1. 1/2 cup reserved Lemon-Mustard Sauce
  2. 1 tablespoon sherry vinegar or white wine vinegar

INSTRUCTIONS FOR CORNED BEEF AND ROASTED VEGETABLE SALAD WITH LEMON-DILL DRESSING

  1. Whisk Lemon-Dill Dressing ingredients in small bowl. Set aside.
  2. 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.
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