Warm Corned Beef Salad
with Horseradish Dressing

This has been a traditional St Patrick's Day meal in the Jacobsen home for over 10 years and we look forward to it each year.

Dressing Ingredients:

• 1/2 cup vegetable oil

• 2 Tbsp. cider vinegar

• 2 Tbsp. prepared horseradish

• 2 Tbsp. Dijon-style mustard with seeds

• 1 tsp. sugar

• 1/4 tsp. pepper

Main Ingredients:

• 1 can (14.5 oz) chicken broth

• 1 1/2 lbs yellow-fleshed potatoes, cut into eighths

• 1 lb. carrots, cut into strips

• 1 head cabbage (2 1/2 lbs.), sliced

• 2 Tbsp. butter or margarine

• 1 lb. sliced cooked, deli corned beef (or cooked and slice your own brisket)

• 1/4 tsp pepper

1. In small bowl, whisk together oil, vinegar, horseradish, mustard, sugar and pepper. Set aside.

2. In large saucepan bring broth, carrots and potatoes to boil. Cover and simmer 12-14 minutes until veggies are tender. Drain broth and place veggies on serving platter; keep warm. In large (we're talking BIG) skillet saute cabbage and 1/4 teaspoon pepper in butter 4 minutes; reduce heat to low. Place corned beef, overlapping slices on top of cabbage. Cover and cook 5 minutes until beef is heated through. Arrange cabbage and beef on serving platter with potatoes and carrots. Pour one half of dressing over veggies. Serve remaining dressing on side.
   
   Jacobsen family