Corned Beef and Roasted Vegetable Salad With Lemon-Dill Dressing

12 ounces reserved cooked corned beef brisket, coarsely chopped5 cups thinly sliced savoy or green cabbage, (about 1 pound)5 cups mixed salad greens (about 3 1/2 ounces) 3/4 cup reserved roasted carrots 3/4 cup reserved roasted parsnips 1/2 cup toasted chopped walnutsLemon-Dill Dressing 1/2 cup reserved Lemon-Mustard Sauce (see recipe at right)1 tablespoon sherry vinegar or white wine vinegarSalt and pepperWhisk Lemon-Dill Dressing ingredients in small bowl. Set aside.Combine corned beef, cabbage, salad greens, carrots, parsnips and walnuts in large bowl. Add Lemon Dill Dressing; toss to coat evenly. Season with salt and pepper, as desired.Serves four.Nutrition values per serving: 419 calories, 30 g fat (9 g saturated), 19 g carbohydrates, 6 g fiber, 21 g protein, 83 mg cholesterol, 1,164 mg sodium.Cattlemen's Beef Board and National Cattlemen's Beef Association

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