Corned Beef and Cabbage Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
POTATOES AND CABBAGE: 1 pound small new potatoes water 2 cups finely shredded savor cabbage
1 tablespoon finely diced onion 1/3 cup grated carrot 2 tablespoons mayonnaise
DRESSING: 1 cup olive oil 3 tablespoons vinegar 1 tablespoon mustard powder
TO SERVE: 1 head radicchio 12 thin slices cooked corned beef 1 bunch watercress, for garnish
1 teaspoon chopped chives, for garnish



1 For potatoes and cabbage, cook new potatoes, skin on, in boiling salted water, about 25 minutes or until tender. Strain and allow to cool.
2 When cold, peel and slice into coin shapes. Place in a bowl.
3 Mix cabbage with potatoes. Add onion, carrot and mayonnaise.
4 For dressing, combine all dressing ingredients together in a food processor and blend well.
5 To serve, arrange radicchio leaves on chilled plates. Spoon cabbage and potato salad onto leaves.
6 Arrange corned beef slices on top of cabbage and potatoes. Decorate each with 1/4 bunch of watercress and a sprinkling of chives. Drizzle with dressing.

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