| Corned Beef, Cabbage and Shell Salad
7 ounces of can corned beef
1 1/4 cups of shredded cabbage
1/4 cup of grated carrots
1/4 cup of thinly sliced green onions
1 cup of small pasta shells, cooked,
1/2 cup of mayonnaise
3 tablespoons of pickle relish
1/2 cup of chopped pecans |
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Crumble canned corned beef. Place in bowl with cabbage, carrots, green onions and shells. Blend mayonnaise with pickle relish. Add to salad and blend. Sprinkle with pecan pieces. Cover and chill until serving time. Serving size 4 Recipe By : Home Cooking Magazine/bobbi744@sojourn.com Posted to MC-Recipe Digest V1 #232 Date: Tue, 01 Oct 1996 14:01:19 -0400 From: Robertal Banghart <bobbi744@sojourn.com> NOTES : Can easily be doubled.=20
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