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A hearty winter salad
that uses leftover beef for an easy salad entree...
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SALAD: |
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¾ lb |
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red
potatoes, cut into ½-inch wedges |
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½ lb |
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green beans,
halved |
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1 lb |
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corned beef,
cooked (may use leftover brisket or pot roast)
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DRESSING: |
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1/3 cup |
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mayonnaise |
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1/3 cup |
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buttermilk |
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2 Tbs |
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prepared
horseradish |
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2 Tbs |
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snipped
fresh dill |
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2 Tbs |
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chopped
fresh chives |
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½ tsp |
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minced
garlic |
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1 tsp |
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worcestershire sauce |
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1 |
Steam potatoes 15-20
minutes or until tender. Remove from pan and place in a
large bowl. |
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2 |
Steam green beans
for 10-15 minutes or until tender, yet crisp. Rinse
under cold water to stop cooking and pat dry. |
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3 |
Mix dressing in a
small bowl. Shred the corned beef and toss with potatoes
and 2/3 of the dressing; chill one hour or overnight.
Toss beans with remaining dressing in a separate bowl. |
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4 |
Serve on a platter
with corned beef and potato mixture in center,
surrounded by green beans. |
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Recipe Source |
California Sizzles by the Junior League of Pasadena
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