| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Salad, Main |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Corned beef (about 3/4 lb.), shredded and cooked |
| 2 |
c |
Potatoes, cooked and thinly sliced (about 1 1/4 lb.) |
| 2 |
c |
Cabbage, shredded (about 1/3 lb.) |
| 1/2 |
c |
Radishes, thinly sliced |
| 1/2 |
c |
Celery, thinly sliced |
| 1/2 |
c |
Carrot, grated |
| 1/2 |
c |
Green onion, chopped |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Plain nonfat yogurt |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Cider vinegar |
|
|
Salt and pepper |
|
|
Parsley sprigs (optional) |
INSTRUCTIONS
1. In a large, shallow bowl, combine corned beef, potatoes, cabbage,
radishes, celery, carrot, and onion.
2. Mix together sour cream, yogurt, mayonnaise, and vinegar.
3. Gently fold sour cream mixture into meat and vegetables; add salt and
pepper to taste. Garnish with parsley. Serve, or cover and chill up to 2
hours. Stir just before serving.
Pulled from public library database by Brenda Adams and formatted/edited by
Pat Hanneman. Busted by MC_Buster; mc post 4/18/97
Recipe by: Sunset Mar 1996, Mickey Strang, McKinleyville, CA Posted to
MC-Recipe Digest V1 #577 by Brenda BADams <badams@northwest.com> on Apr 18,
1997
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