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Corned Beef and Roasted Vegetable Salad Recipe

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By Capper's Farmer | May 16, 2018

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This salad is a great way to use up your leftover corned beef.
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  • 4 servings



Lemon-Dill Dressing:

  • 1/2 cup reserved Lemon-Mustard Sauce
  • 1 tablespoon sherry vinegar OR white wine vinegar
  • Salt and pepper


  • 12 ounces reserved cooked corned beef brisket, coarsely chopped
  • 5 cups thinly sliced savoy OR green cabbage (about 1 lb.)
  • 5 cups mixed salad greens (about 3 1/2 oz.)
  • 3/4 cup reserved roasted carrots
  • 3/4 cup reserved roasted parsnips
  • 1/2 cup toasted chopped walnuts


  • Whisk all dressing ingredients in a small bowl. Set aside.
  • Combine corned beef, cabbage, salad greens, carrots, parsnips and walnuts in a large bowl. Add Lemon-Dill Dressing; toss to coat evenly. Season with salt and pepper, as desired.This recipe originally ran in the March 2006 edition of Heart of the Home.

More corned beef recipes:

More Heart of the Home recipes:

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