Corned Beef and Vegetable Salad

For someone who’s never been a fan of vegetable-only salads, the addition of a generous amount of protein — homecooked corned beef in this case — leaves me craving for more.

This corned beef is home cured and homecooked. You may use store-bought, of course, but not canned. If canned corned beef is what you have or what you have access to, you may want to see my corned beef and potato omelette pie recipe.

Now, what about the dressing? I really have a special preference for fruity dressings so I made a special one for this salad. A mango-based dressing. Really lovely.

Corned Beef and Vegetable 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.

Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins

Course Salad

Cuisine International

Servings 4 people

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

Salad dressing

• 2 tablespoons mango syrup (simply dilute one tablespoon mango jam with one tablespoon hot water)
• juice of half a lime
• 1 tablespoon plain yellow mustard
• 1 generous pinch ginger powder or use 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 salad vegetables (I used a combination of lettuce, bell peppers, cucumber and tomatoes) 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.

Keyword Corned Beef

More Salad Recipes

Arugula and Alfalfa Sprouts Salad

Herbed croutons, crispy bacon and shaved cheese go into this arugula and alfalfa sprouts salad drizzled with my special honey mustard ginger dressing.

→Arugula and Alfalfa Sprouts Salad

Garlic and Herb Baby Potatoes

Newly boiled baby potatoes are tossed with butter, olive oil, grated garlic, chopped parsley, thyme and freshly cracked black pepper. Garlic and herb baby potatoes just burst …

→Garlic and Herb Baby Potatoes

Popcorn Chicken Salad

→Popcorn Chicken Salad

Corn and Bean Salad

Creamy, crunchy, tangy, sweet, hot and herb-y, this corn and bean salad has it all. Soft beans and avocado provide a creamy texture, the crunch comes from the sweet corn, …

→Corn and Bean Salad

Salmon and Mango Salad

Vegetables and barely cooked salmon with a fruity dressing that is at once sweet and tangy. Salmon and mango salad completely changed the way I view salads.

→Salmon and Mango Salad