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corned beef and roasted vegetable salad with lemon-dill dressing

  • Ready in: 20 miutes
  • Serves: 4
  • Complexity: medium
corned beef and roasted vegetable salad with lemon-dill dressing


  • 12 ounces cooked corned beef brisket, coarsely chopped
  • 5 cups thinly sliced savoy cabbage (about 1 pound)
  • 5 cups mixed salad greens (about 3 1/2 ounces)
  • 3/4 cups reserved roasted parsnips
  • 3/4 cups reserved roasted carrots
  • 1/2 cup toasted chopped walnuts
  • Salt & pepper to taste
  • 1/2 cup reserved Lemon-Mustard Sauce
  • 1 tablespoon sherry vinegar or white wine vinegar


  1. Whisk Lemon-Dill Dressing ingredients in small bowl. Set aside.
  2. Combine corned beef, cabbage, greens, carrots, parsnips and walnuts in large bowl. Add Lemon-Dill Dressing; toss to coat evenly. Season with salt and pepper, as desired.

Nutrition information per serving: 439 calories; 33 g fat (9 g saturated fat; 11 g monounsaturated fat); 93 mg cholesterol; 1394 mg sodium; 19 g carbohydrate; 5.9 g fiber; 22 g protein; 3.6 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 30.1 mcg selenium; 4.9 mg zinc.

This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.

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