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SALADS- PASTA/POTATO/RICE
Cold Corned Beef, Potato and
Green Bean Salad
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Cold
Corned Beef, Potato and Green Bean Salad |
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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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