Corned Beef And Roasted Vegetable Salad With Lemon-Dill Dressing

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Beef Board Recipes


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12 ounces cooked corned beef brisket, coarsely chopped

5 cups thinly sliced savoy cabbage (about 1 pound)

5 cups mixed salad greens (about 3-1/2 ounces)

3/4 cup reserved roasted parsnips

3/4 cup reserved roasted carrots

1/2 cup toasted chopped walnuts

Salt and pepper

1/2 cup reserved Lemon-Mustard Sauce

1 tablespoon sherry vinegar or white wine vinegar

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