St. patrick's day pasta salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Dijon-style mustard |
| 4 | tablespoons | Red wine vinegar |
| 4 | tablespoons | Olive oil |
| ½ | teaspoon | Granulated sugar |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Caraway seeds |
| ½ | teaspoon | Salt |
| 8 | ounces | Corned beef, cooked and thinly sliced |
| 6 | cups | Shredded cabbage |
| 1 | cup | Shredded carrots |
| ½ | cup | Chopped green onions |
| 1 | pack | (15-oz) tree-shaped pasta, cooked, drained and rinsed in cool water |
Directions
DRESSING
SALAD
Someone was requesting St. Patrick's Day recipes and I received a current issue of "Grit" magazine in the mail today and lo and behold, there was this recipe inside. Andrea Will In a small bowl, combine dressing ingredients; set aside.
In a large serving bowl, mix together corned beef, cabbage, carrots, and onions. Gently add cooked pasta.
Pour dressing over salad mixture and toss gently. Serve chilled or at room temperature.
Makes 6 servings each with 316 calories, 17 g. fat, 37 mg. cholesterol, and 759 mg. sodium.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "The Will's" <lizzie@...> on Mar 06, 1997.