Recipe - St. Patricks Day Pasta Salad

DRESSING
4 tablespoon Dijonstyle mustard
4 tablespoon Red wine vinegar
4 tablespoon Olive oil
One half teaspoon Granulated sugar
One half teaspoon Black pepper
One half teaspoon Caraway seeds
One half teaspoon Salt

SALAD
8 ounce Corned beef, cooked and
thinly cut or sliced up
6 cup Shredded cabbage
1 cup Shredded carrots
One half cup Chopped green onions
1 pack (15oz) treeshaped pasta,
cooked, drained and rinsed
in cool water

Someone was requesting St. Patrick's Day recipes and I received a current
issue of "Grit" magazine in the mail today and lo and behold, there was
this recipe inside. Andrea Will

In a small bowl, combine dressing ingredients; set aside.

In a large serving bowl, mix together corned beef, cabbage, carrots, and
onions. Gently add cooked pasta.

Pour dressing over salad mixture and toss gently. Serve chilled or at room
temperature.

Makes 6 servings each with 316 calories, 17 g. fat, 37 mg. cholesterol, and
759 mg. sodium.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "The Will's"
lizzie@netnitco.net on Mar 06, 1997.