Corned Beef and Roasted Vegetable Salad with Lemon-Dill Dressing Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 12 ounces cooked corned beef brisket, coarsely chopped
  • 5 cups thinly sliced savoy cabbage (about 1 pound)
  • 5 cups mixed salad greens (about 3-1/2 ounces)
  • 3/4 cup reserved roasted parsnips
  • 3/4 cup reserved roasted carrots
  • 1/2 cup toasted chopped walnuts
  • Salt and pepper

    Lemon-Dill Dressing:

  • 1/2 cup reserved Lemon-Mustard Sauce
  • 1 tablespoon sherry vinegar or white wine vinegar


  1. Whisk Lemon-Dill Dressing ingredients in small bowl. Set aside.
  2. Combine corned beef, cabbage, greens, carrots, parsnips and walnuts in large bowl.
  3. Add Lemon-Dill Dressing; toss to coat evenly.
  4. Season with salt and pepper, as desired.


This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron. It is also high in fat and sodium and may not be a good choice for many restricted diets.

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Recipe Yield: Makes 4 servings

Nutritional Information Per Serving:

Calories: 439
Fat: 33 grams
Saturated Fat: 9 grams
Fiber: 6 grams
Sodium: 1394 milligrams
Cholesterol: 93 milligrams
Protein: 22 grams
Carbohydrates: 19 grams

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.