Ingredients: Dressing: 1/2 cup vegetable oil 2 Tbsp. cider vinegar 2 Tbsp. prepared horseradish 2 Tbsp. Dijon-style mustard with seeds 1 tsp. sugar 1/4 tsp. pepper Salad: 1 can (14.5 oz) chicken broth 1 1/2 lbs yellow-fleshed potatoes, cut into eighths 1 lb. carrots, cut into strips 1 head cabbage (2 1/2 lbs.), sliced 2 Tbsp. butter or margarine 1 lb. sliced cooked, deli corned beef (or cooked and slice your own brisket) 1/4 tsp pepper Directions:1. In small bowl, whisk together oil, vinegar, horseradish, mustard, sugar and pepper. Set aside. 2. In large saucepan bring broth, carrots and potatoes to boil. Cover and simmer 12-14 minutes until veggies are tender. Drain broth and place veggies on serving platter; keep warm. In large skillet saute cabbage and 1/4 teaspoon pepper in butter 4 minutes; reduce heat to low. Place corned beef, overlapping slices on top of cabbage. Cover and cook 5 minutes until beef is heated through. Arrange cabbage and beef on serving platter with potatoes and carrots. Pour one half of dressing over veggies. Serve remaining dressing on side. |