email this pageIngredients
Salad:
1 pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads
2 cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces
1 cup halved green beans or haricots verts, blanched
1 cup green cabbage, sliced
2 tablespoons mayonnaise
1 tablespoon chopped chives
Mustard Vinaigrette:
½ cup Dijon mustard
½ cup whole grain mustard
½ cup brown sugar
1 tablespoon molasses
¼ cup apple cider vinegar
1 garlic clove, crushed
1 teaspoon red pepper flakes
Instructions
1 pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads
2 cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces
1 cup halved green beans or haricots verts, blanched
1 cup green cabbage, sliced
2 tablespoons mayonnaise
1 tablespoon chopped chives
Mustard Vinaigrette:
½ cup Dijon mustard
½ cup whole grain mustard
½ cup brown sugar
1 tablespoon molasses
¼ cup apple cider vinegar
1 garlic clove, crushed
1 teaspoon red pepper flakes
1. To prepare the vinaigrette, combine all ingredients and mix well.
2. To prepare the salad, combine all ingredients, except chives, in a bowl. Add 1⁄3 cup mustard vinaigrette. (You’ll have some dressing left over.) Toss gently. Garnish with chives. Serves 6.
"Mustard Madness," Relish Festivals and Fun, Feb. 2008.
Nutritional Information
2. To prepare the salad, combine all ingredients, except chives, in a bowl. Add 1⁄3 cup mustard vinaigrette. (You’ll have some dressing left over.) Toss gently. Garnish with chives. Serves 6.
"Mustard Madness," Relish Festivals and Fun, Feb. 2008.
Per serving: 110 calories, 3.5g fat, 3g prot., 17g carbs., 2g fiber, 200mg sodium.
