Ingredients
Scale
For the dressing:
- 1/4 cup plain nonfat Greek yogurt
- 3 Tablespoons light mayonnaise
- 5 – 6 Tablespoons low fat milk
- 1 – 2 Tablespoons horseradish dijon mustard (or regular dijon mustard plus a smidge of horseradish)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon sugar
For each salad:
- Fresh spinach leaves
- Thin sliced corned beef, cut into strips
- Roasted cauliflower (recipe here)
- Shredded cabbage
- Blue (or red or golden) potatoes, roasted or boiled
- A few sweet cherry or grape tomatoes
- Kerrygold Dubliner Irish Cheese, cut into small strips or chunks
Instructions
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Make a bed of fresh spinach leaves in your salad bowl (or plate). Arrange the corned beef, cauliflower, cabbage, potatoes, tomatoes and cheese around the bowl.
- Drizzle with dressing and enjoy!
Notes
Total time does not include cooking time for the corned beef, but I allowed time for roasting the cauliflower and potatoes.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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