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This mealtime salad is so good and you can have everything ready ahead of time so all you have to do is just put it all together and sit down and eat! I didn't have any "real" corned beef, so I used the deli sandwich corned beef....
Enjoy!
hugs,
peg
Recipe Source: The-Apple-Dumpling-Gang yahoo group, submitted by Joanie
Enjoy!
hugs,
peg
Corned Beef Salad
Rye Croutons:
3 cups rye bread, cut into 1/2" cubes
1-1/2 TB cooking oil
3/4 tsp. salt
1/2 tsp. ground black pepper
Thousand Island Dressing:
1/2 cup mayonnaise
2 TB ketchup
Dash Worcestershire sauce
1 TB pickle relish
1 hard-cooked egg, chopped
3 scallions, white and green parts, chopped and reserved
Salad:
1 head green leaf lettuce (about 3/4 lb.), torn into bite-size pieces
1/2 head iceberg lettuce (about 1 lb.), torn into bite-size pieces
1/2 lb. sliced corned beef, cut into 1/2" wide strips
To make croutons:
Heat the oven to 350° F. Put the bread cubes on a baking sheet and toss them with the oil
and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons
are crisp and starting to brown, 5 to 10 minutes.
To make dressing:
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon
of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the
scallion bulbs and stir to combine.
To make salad:
In a large bowl, toss together the lettuces, scallion tops, and corned beef.
Serve topped with the dressing and the croutons.
Serves: 4.
Variations: Instead of the corned beef, add strips of Deli pastrami, ham, or turkey.
Use hearts of romaine instead of iceberg lettuce.
Rye Croutons:
3 cups rye bread, cut into 1/2" cubes
1-1/2 TB cooking oil
3/4 tsp. salt
1/2 tsp. ground black pepper
Thousand Island Dressing:
1/2 cup mayonnaise
2 TB ketchup
Dash Worcestershire sauce
1 TB pickle relish
1 hard-cooked egg, chopped
3 scallions, white and green parts, chopped and reserved
Salad:
1 head green leaf lettuce (about 3/4 lb.), torn into bite-size pieces
1/2 head iceberg lettuce (about 1 lb.), torn into bite-size pieces
1/2 lb. sliced corned beef, cut into 1/2" wide strips
To make croutons:
Heat the oven to 350° F. Put the bread cubes on a baking sheet and toss them with the oil
and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons
are crisp and starting to brown, 5 to 10 minutes.
To make dressing:
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon
of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the
scallion bulbs and stir to combine.
To make salad:
In a large bowl, toss together the lettuces, scallion tops, and corned beef.
Serve topped with the dressing and the croutons.
Serves: 4.
Variations: Instead of the corned beef, add strips of Deli pastrami, ham, or turkey.
Use hearts of romaine instead of iceberg lettuce.
Recipe Source: The-Apple-Dumpling-Gang yahoo group, submitted by Joanie