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Recipe: Corned Beef and Roasted Vegetable Salad with Lemon-Dill Dressing

Salads - Main Dish
CORNED BEEF AND ROASTED VEGETABLE SALAD WITH LEMON-DILL DRESSING

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

FOR THE LEMON-DILL DRESSING:
1/2 cup reserved Lemon-Mustard Sauce (recipe)
1 tablespoon sherry vinegar or white wine vinegar

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
Source: Cattlemen's Beef Board
MsgID: 391217
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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