National Potato Board
Use your leftover corned beef and potatoes in a day-after salad.

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Bulk up a crunchy salad
with meat and potatoes

Munch on those Five-a-Day St. Patrick's greens with Island Fresh cabbage. It's a festive 17 cents a pound to Sack N Save Maika'i Club members (59 cents to nonmembers).

The crunchy heads are 18 cents a pound to Foodland Maika'i Club members (69 cents), 23 cents to Safeway Club members (89 cents), 25 cents at Daiei and 39 cents at Star Markets.

Another Paddy's Day special is corned beef brisket for 87 and 88 cents a pound to Maika'i Club members at Sack N Save and Foodland, respectively ($1.49), 98 cents at Daiei and 99 cents at Star.

Parlay these buys into a St. Patrick's-style salad with colorful carrots and green onions that makes use of your leftover corned beef and potatoes.

Corned beef and potato salad

From National Potato Promotion Board

2 cups thinly sliced green cabbage

2 cups diced leftover corned beef

4 cups diced cooked potatoes

1/2 cup sliced green onions with tops

1 medium carrot, shredded

Mustard dill dressing:

3 tablespoons cider vinegar

2 tablespoons vegetable oil

1-1/2 tablespoons grainy mustard

1 tablespoon dried dillweed

1/2 teaspoon sugar

1/4 teaspoon pepper

Salt to taste

Whisk dressing ingredients together. In large bowl, toss all ingredients to blend thoroughly. Makes 4 main-dish servings. Serve with rye bread and mustard on the side.

Approximate nutritional analysis per serving: 358 calories, 12 grams fat, 32 milligrams cholesterol, 1,283 milligrams sodium.

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Nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Burl Burlingame, Star-Bulletin.