Corned Beef and Cabbage Salad

By LRay

Better Homes and Gardens, March 2014, page 124.

Nutrition Facts (Corned Beef and Cabbage Salad)427 kcal cal.;
29 g Fat, total;
122 mg chol.;
10 g sat. fat;
14 g carb.;
11 g Monosaturated fat;
1 g Polyunsaturated fat;
3 g fiber;
4 g sugar;
27 g pro.;
32 mg vit. C;
3654 IU vit. A;
2 µg Cobalamin (Vit. B12);
101 µg Folate;
0 g Trans fatty acid;
0 mg Riboflavin;
0 mg Thiamin;
0 mg Pyridoxine (Vit. B6);
4 mg Niacin;
246 mg Potassium;
227 mg calcium;
4 mg iron;
1270 mg sodium
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 cups packaged shredded cabbage with carrot (coleslaw mix)
• 3 cups baby spinach
• 1/4 of a small red onion, cut into very thin slivers
• 1/2 cup buttermilk
• 3 tablespoons light mayonnaise
• 2 teaspoons prepared horseradish
• 1/2 teaspoon caraway seeds
• 2 1/2 cups chopped or shredded cooked corned beef
• 2 ounces sliced Swiss cheese, torn
• Croutons

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

In a large bowl toss together cabbage, spinach, and onion. For dressing, in a small bowl whisk together buttermilk, mayonnaise, horseradish, and caraway seeds. Drizzle dressing over greens in bowl; toss to combine. Top with corned beef, cheese, and croutons.