| |
|
| |
Serves 6 |
| Salad: |
|
| 4 |
medium Ontario Potatoes, cooked, peeled and cubed |
| 2 |
hard cooked eggs, chopped |
| ½
lb (250 g) |
corned beef, cut in strips 2 cups (500 mL) |
| 2 |
stalks Ontario Celery, sliced |
| ½
cup (125 mL) |
chopped dill pickles |
| 2 |
Ontario Green Onions, sliced |
| 3 cups (750 mL) |
shredded Ontario Iceberg Lettuce |
| Dressing: |
|
| 1/3 cup (75 mL) |
mayonnaise or salad dressing |
| 1/3 cup (75 mL) |
sour cream |
| 1 tbsp (15 mL) |
vinegar |
| 1 tbsp (15 mL) |
prepared mustard |
| 1 tbsp (15 mL) |
horsradish |
| ½
tsp (2 mL) |
salt |
| 1/4 tsp (4 mL) |
pepper |
Combine salad ingredients except lettuce. Blend together
dressing ingredients and pour over salad. Toss well. Chill
about 2 hours. Serve on shredded lettuce.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
17 grams |
|
Fat: |
20 grams |
|
Carbohydrates: |
20 grams |
|
Calories: |
328 |
|
