Corned Beef & Cabbage Salad
with roasted cauliflower, blue potatoes, Kerrygold Dubliner cheese and a creamy horseradish dijon dressing
Strips of lean corned beef on top of a bed of spinach with crispy cabbage, roasted cauliflower, creamy Irish cheese and juicy tomatoes, with a creamy horseradish dijon dressing for drizzling.
My dad’s a big hunter … well, actually I have a bunch of hunters in the family. But my dad, he really really loves to hunt … and then as a family, we love to carve up the venison meat … and then my dad takes the venison roasts and he corns them and shares the corned venison roasts with the rest of us … and we get to cook them up and it’s SO good! So my salad is technically a corned venison salad, but I call it corned beef because you can totally do the same thing with corned beef with very similar results.
For all the times I’ve made corned beef (or corned venison), I can’t believe I never thought to put my corned meat in a salad. Even when we lived far away from my parents, we still made corned beef every March. And although the kids (and my ex), loved it, there were pretty much always leftovers.
I totally love the flavors in this salad, especially with that creamy dijon dressing … it’s such a perfect compliment to the salad. I regret that I forgot to put the cheese on the salad before I took the pictures, but the cheese adds another creamy taste and texture dimension to this meal.
- 1/4 cup plain nonfat Greek yogurt
- 3 Tablespoons light mayonnaise
- 5 - 6 Tablespoons low fat milk
- 1 - 2 Tablespoons horseradish dijon mustard (or regular dijon mustard plus a smidge of horseradish)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon sugar
- Fresh spinach leaves
- Thin sliced corned beef, cut into strips
- Roasted cauliflower (recipe here)
- Shredded cabbage
- Blue (or red or golden) potatoes, roasted or boiled
- A few sweet cherry or grape tomatoes
- Kerrygold Dubliner Irish Cheese, cut into small strips or chunks
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Make a bed of fresh spinach leaves in your salad bowl (or plate). Arrange the corned beef, cauliflower, cabbage, potatoes, tomatoes and cheese around the bowl.
- Drizzle with dressing and enjoy!
Total time does not include cooking time for the corned beef, but I allowed time for roasting the cauliflower and potatoes.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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