Corned Beef and Roasted Vegetable Salad Recipe

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

Photo by Pixabay/Pexels

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4 servings SERVINGS

Ingredients

Lemon-Dill Dressing:

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

Salad:

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

Directions

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:

• Corned Beef Brisket with Roasted Vegetables Recipe• Corned Beef Reuben Dip Recipe

More Heart of the Home recipes:

• Cranberry Glazed Cinnamon Roll Recipe• Hazelnut Waffles with Cranberry Pear Sauce Recipe• Tangy Lemon Breakfast Fruit Strata Recipe

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