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Ingredientes
- 3 lg. potatoes, cubed
- 2 tbsp. vinegar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 2 teaspoon sugar
- 1 teaspoon salt
- 3 c. finely shredded cabbage
- 1/4 c. diced green onion
- 1/4 c. finely minced dill pickles
- 12 ounce. can corned beef, cubed
- 1 c. mayonnaise
- 1/4 c. lowfat milk
Direcciones
- Combine vinegar, celery and mustard seed. Set aside. Cook and drain potatoes. While potatoes are still hot, drizzle with vinegar mix. Sprinkle with sugar and 1/2 tsp. salt. Chill. Add in cabbage, corned beef, pickle and onion.
- Make dressing of mayonnaise, lowfat milk and 1/2 tsp. salt. Pour over salad and mix lightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 10 servings | |
| Calories 327 | |
| Calories from Fat 212 | 65% |
| Total Fat 23.92g | 30% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 732mg | 31% |
| Potassium 454mg | 13% |
| Total Carbs 17.2g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.56g | 2% |
| Protein 11.39g | 18% |
