Corned Beef and Roasted Vegetable Salad Recipe

Throw your leftover corned beef together with some roasted veggies and lemon-dill dressing to create this enticing salad.

May 2018

  • This salad is a great way to use up your leftover corned beef.
    Photo by Pixabay/Pexels

Yield: 4 servings

A tangy dressing tops this salad featuring leftover corned beef.


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


1. Whisk all dressing ingredients in a small bowl. Set aside.

2. 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