Corned Beef Salad Recipe

This salad is a light but still festive way to serve corned beef on St. Patrick’s Day–or to use up leftovers the next day.

This recipe, and others like it, can be found in the article “25 Fresh and Vibrant Recipes to Cook This March.”

2 cups rye bread, torn into 1-in. pieces (about 3 oz.)

3 tablespoons unsalted butter, melted

3/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground pepper, divided

1/2 teaspoon caraway seeds

1/4 cup extra-virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons whole-grain mustard

1 tablespoon Dijon mustard

1 tablespoon chopped shallot

1 teaspoon honey

1 qt. loosely packed torn butter lettuce (about 3 oz.)

3 cups torn romaine lettuce (about 2 oz.)

3 cups torn green-leaf lettuce (about 2 oz.)

12 ounces cooked corned beef, torn into large shreds and warmed

Step 1

Preheat oven to 375°. Toss together bread, butter, 1/2 tsp. salt, 1/8 tsp. pepper, and the caraway seeds. Spread on a rimmed baking sheet and bake until lightly toasted, 12 to 14 minutes.

Step 2

Whisk together oil, vinegar, mustards, shallot, honey, and remaining 1/4 tsp. salt and 1/8 tsp. pepper in a large bowl. Add lettuces; toss gently to coat.

Step 3

Spread dressed lettuces on a large platter. Top with rye croutons and torn corned beef.

Step 4

Wine pairing: Benessere Vineyards 2014 Estate Sangiovese (St. Helena; $32)

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories500

% Daily Value *
Total Fat 40g52%

Saturated Fat 13g65%
Cholesterol 106mg36%
Sodium 1567mg69%
Total Carbohydrate 16g6%

Dietary Fiber 2.3g9%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Corned Beef Salad