Easy Luck of the Irish/CORNED BEEF & PEA salad!

In this episode, my kid Kyler and I take leftover corned beef and create a delicious healthy Pea salad.

The measurements may change according to how much corned beef you have, but use the recipe below and the video as a guide and also inspiration to create something delicious for yourself!

Use leftover corned beef (if you have it)

for the vinaigrette:
1/3 cup plain yogurt
1 tablespoon dijon mustard
1 teaspoon apple cider vinegar
little squeeze of lemon juice
1 teaspoon of diced shallot
cracked pepper

for the corned beef salad:
about 3/4 cup of leftover corned beef (or whatever you have, really)
1 cup of peas
one stalk of celery (leaves are good to include), diced
1 red endive, chiffonade
small wedge of green cabbage, thinly sliced
hand full of pea shoots, roughly chopped
3-4 mint leaves, roughly chopped
couple glugs of extra virgin olive oil
lemon zest


for the dressing, whisk all the ingredients in a small bowl and set aside.

For the corned beef salad, heat up the corned beef in a pan. Add to a medium size mixing bowl and add the remaining ingredients and dressing. Zest the lemon over the top and adjust seasoning. No need for any salt, because of the saltiness of the corned beef.

This recipe is great for using your leftovers. And it gets the kids to eat more healthy veggies.

Be inspired, get creative and include the kids.

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