Corned Beef and Cabbage Salad Recipe

Salad:
1 pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads
2 cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces
1 cup halved green beans or haricots verts, blanched
1 cup green cabbage, sliced
2 tablespoons mayonnaise
1 tablespoon chopped chives

Mustard Vinaigrette:
½ cup Dijon mustard
½ cup whole grain mustard
½ cup brown sugar
1 tablespoon molasses
¼ cup apple cider vinegar
1 garlic clove, crushed
1 teaspoon red pepper flakes

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. Serves 6.

"Mustard Madness," Relish Festivals and Fun, Feb. 2008.

Per serving: 110 calories, 3.5g fat, 3g prot., 17g carbs., 2g fiber, 200mg sodium.