Recipe - St. Paddys Day Salad

2 cup Corned beef (about Three fourths lb.),
shredded and cooked
2 cup Potatoes, cooked and thinly
cut or sliced up (about 1 One fourth lb.)
2 cup Cabbage, shredded (about 1/3
lb.)
One half cup Radishes, thinly cut or sliced up
One half cup Celery, thinly cut or sliced up
One half cup Carrot, grated
One half cup Green onion, chopped
One half cup Sour cream
One half cup Plain nonfat yogurt
2 tablespoon Mayonnaise
2 tablespoon Cider vinegar
Salt and pepper
Parsley sprigs (optional)

1. In a large, shallow bowl, combine corned beef, potatoes, cabbage,
radishes, celery, carrot, and onion.

2. Mix together sour cream, yogurt, mayonnaise, and vinegar.

3. Gently fold sour cream mixture into meat and vegetables; add salt and
pepper to taste. Garnish with parsley. Serve, or cover and chill up to 2
hours. Stir just before serving.

Pulled from public library database by Brenda Adams and formatted/edited by
Pat Hanneman. Busted by MC_Buster; mc post 4/18/97

Recipe by: Sunset Mar 1996, Mickey Strang, McKinleyville, CA Posted to
MCRecipe Digest V1 #577 by Brenda BADams badams@northwest.com on Apr 18,
1997