Corned Beef and Cabbage Salad

Corned Beef and Cabbage Salad
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/17432-prep-cab-sal-a.jpg?w=150
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 0 mins

Executive Chef Vincent Nattress of Meadowood Napa Valley won the 2007 People's Choice Chef of the Year award at the Napap Valley Mustard Festival for this recipe.

Ingredients

Salad:
1pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads
2cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces
1cup halved green beans or haricots verts, trimmed and blanched
1cup green cabbage, sliced
2tablespoons mayonnaise
1tablespoon chopped chives
Mustard Vinaigrette:
1/2cup Dijon mustard
1/2cup whole grain mustard
1/2cup brown sugar
1tablespoon molasses
1/4cup apple cider vinegar
1 garlic clove, crushed
1teaspoon red pepper flakes

Instructions

  1. To prepare the vinaigrette, combine all ingredients and mix well.
  2. To prepare the salad, combine all ingredients, except chives, in a bowl. Add 1/3 cup mustard vinaigrette. (You’ll have some dressing left over.) Toss gently.  Garnish with chives.

Recipe by Vincent Nattress

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 1g
  • Cholesterol 40mg
  • Sodium 1390mg
  • Potassium 320mg
  • Carbohydrate 46g
  • Fiber 2g
  • Sugars 27g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 6&
  • Vitamin C 10%
  • Calcium 4%
  • Iron 20%
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