Corned beef salad
Is it a side salad or a main course salad? The amount of ingredients below should be enough for a side salad for four people. If serving as a main course, you'll have two very generous bowls of salad.
Ingredients
Salad dressing
- 2 tablespoons mango syrup (see notes after the recipe)
- juice of half a lime
- 1 tablespoon plain yellow mustard
- 1 generous pinch ginger powder or a small pinch of grated fresh ginger
- 4 to 6 tablespoons extra virgin olive oil
- salt to taste
- pepper to taste
Salad
- ½ cup fully cooked corned beef (homecooked or store bought) at room temperature, cubed
- 2 to 3 cups your preferred mix of salad vegetables cut according to desired size and shape
- ½ cup herbed croutons
Instructions
- In a bowl, whisk together the mango syrup, lime juice, mustard and ginger powder.
- Add the olive oil while whisking, drop by drop at first then in a thin stream. Use just enough olive oil to reach the consistency that you prefer.
- Season the dressing with just enough salt and pepper to create a good balance.
- In a large mixing bowl, toss together all the salad ingredients with two tablespoons of dressing.
- Divide the corned beef and vegetable salad among four bowls (or two bowls if serving as a main course salad) and drizzle in more dressing.
- Serve at once.
Notes
To make mango syrup, simply dilute one tablespoon mango jam with one tablespoon hot water.