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.

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