| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Dijon-style mustard |
| 4 |
tb |
Red wine vinegar |
| 4 |
tb |
Olive oil |
| 1/2 |
ts |
Granulated sugar |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Caraway seeds |
| 1/2 |
ts |
Salt |
| 8 |
oz |
Corned beef, cooked and thinly sliced |
| 6 |
c |
Shredded cabbage |
| 1 |
c |
Shredded carrots |
| 1/2 |
c |
Chopped green onions |
| 1 |
pk |
(15-oz) tree-shaped pasta, cooked, drained and rinsed in cool water |
INSTRUCTIONS
DRESSING
SALAD
Someone was requesting St. Patrick's Day recipes and I received a current
issue of "Grit" magazine in the mail today and lo and behold, there was
this recipe inside. Andrea Will
In a small bowl, combine dressing ingredients; set aside.
In a large serving bowl, mix together corned beef, cabbage, carrots, and
onions. Gently add cooked pasta.
Pour dressing over salad mixture and toss gently. Serve chilled or at room
temperature.
Makes 6 servings each with 316 calories, 17 g. fat, 37 mg. cholesterol, and
759 mg. sodium.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "The Will's"
<lizzie@netnitco.net> on Mar 06, 1997.
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