Ingredients

4 cups diced cooked potatoes from corned beef and cabbage (about 1 1/3 pounds before cooking)
2 cups diced leftover corned beef
2 cups thinly sliced fresh green cabbage
1/2 cup sliced green onions with tops
1 medium carrot, shredded
Mustard-Dill Dressing (recipe below)

In large bowl, toss all ingredients to blend thoroughly. Makes 4 main-dish servings.

Mustard-Dill Dressing: In a bowl, whisk 3 tablespoons cider vinegar, 1 1/2 tablespoons grainy mustard, 1 tablespoon dried dillweed, 1/2 teaspoon sugar and 1/4 teaspoon pepper. Whisk in 2 tablespoons vegetable oil. Mix in salt, to taste. Makes scant 1/2 cup.

Note: If you do not have leftover corned beef and/or potatoes, cut 1 1/3 pounds (4 medium) potatoes into 1/2-inch dice. Place in a microwave-safe bowl. Cover bowl, venting one corner; cook on high (100 percent power) for 6 to 7 minutes, just until tender. Purchase about 8 ounces deli corned beef, sliced 1/2 inch thick; cut into 1/2-inch dice.

Directions

Note: Microwave cooking times are based on a 700-watt microwave oven. Adjust cooking times to your own oven.

Nutrition facts per serving: 358 cal., 12 g fat, 32 mg chol., 1,283 mg sodium, 44 g carbo., 6 g fiber, 20 g pro.