Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Alyson Moreland Haynes
Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut corned beef slices crosswise into thin strips; set aside.

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  • Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add leek; cook an additional 2 minutes. Drain well. Combine potato mixture and slaw in a bowl; toss well. Set aside.

  • Heat oil in a large nonstick skillet over medium heat. Add corned beef; sauté 2 minutes. Add vinegar and next 5 ingredients (vinegar through pepper); cook 1 minute, stirring frequently. Pour vinaigrette over potato mixture; toss until well-blended and wilted. Serve immediately.

Nutrition Facts

218 calories; calories from fat 24%; fat 5.9g; saturated fat 1.7g; mono fat 1g; poly fat 1.8g; protein 5.9g; carbohydrates 28.7g; fiber 4.2g; cholesterol 40mg; iron 2.6mg; sodium 913mg; calcium 68mg.
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