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Ingredientes
- 4 Tbsp. Dijon-style mustard
- 4 Tbsp. Red wine vinegar
- 4 Tbsp. Extra virgin olive oil
- 1/2 tsp Granulated sugar
- 1/2 tsp Black pepper
- 1/2 tsp Caraway seeds
- 1/2 tsp Salt
- 8 ounce Corned beef, cooked and thinly sliced
- 6 c. Shredded cabbage
- 1 c. Shredded carrots
- 1/2 c. Minced green onions
- 1 pkt (15-ounce) tree-shaped pasta, cooked, liquid removed and rinsed in cold water
Direcciones
- 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 in cooked pasta.
- Pour dressing over salad mix and toss gently. Serve chilled or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 843g | |
| Calories 1094 | |
| Calories from Fat 787 | 72% |
| Total Fat 88.34g | 110% |
| Saturated Fat 18.26g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 4049mg | 169% |
| Potassium 1787mg | 51% |
| Total Carbs 37.7g | 10% |
| Dietary Fiber 13.5g | 45% |
| Sugars 19.38g | 13% |
| Protein 39.55g | 63% |
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