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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.
Course
Salad
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Author
Connie Veneracion
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.