Description
A recipe for Corned Beef & Roasted Vegetable Salad With Lemon-Dill Dressing

Ingredients

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

Preparation
Total preparation and cooking time: 20 minutes

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

2. Combine corned beef, cabbage, salad greens, carrots, parsnips and walnuts in large bowl. Add Lemon-Dill Dressing; toss to coat evenly. Season with salt and pepper, as desired.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available