St. paddy's day salad

Yield: 4 Servings

Measure Ingredient
2 cups Corned beef (about 3/4 lb.), shredded and cooked
2 cups Potatoes, cooked and thinly sliced (about 1 1/4 lb.)
2 cups Cabbage, shredded (about 1/3 lb.)
½ cup Radishes, thinly sliced
½ cup Celery, thinly sliced
½ cup Carrot, grated
½ cup Green onion, chopped
½ cup Sour cream
½ cup Plain nonfat yogurt
2 tablespoons Mayonnaise
2 tablespoons Cider vinegar
\N \N Salt and pepper
\N \N Parsley sprigs (optional)

1. In a large, shallow bowl, combine corned beef, potatoes, cabbage, radishes, celery, carrot, and onion.

2. Mix together sour cream, yogurt, mayonnaise, and vinegar.

3. Gently fold sour cream mixture into meat and vegetables; add salt and pepper to taste. Garnish with parsley. Serve, or cover and chill up to 2 hours. Stir just before serving.

Pulled from public library database by Brenda Adams and formatted/edited by Pat Hanneman. Busted by MC_Buster; mc post 4/18/97 Recipe by: Sunset Mar 1996, Mickey Strang, McKinleyville, CA Posted to MC-Recipe Digest V1 #577 by Brenda BADams <badams@...> on Apr 18, 1997

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