Corned Beef Cabbage Salad

INGREDIENTS
2   cups chopped cabbage*
2   cups baby spinach, lightly chopped
2   cups ½ inch diced, cooked corned beef
½  cup sour cream
2   teaspoons horseradish sauce*
2   tablespoon low fat (2%) milk

METHOD

Combine in a large bowl the cabbage, spinach and corned beef. In a small bowl, stir together the sour cream, horseradish sauce and milk. Transfer the salad to serving dishes, add a dollop of dressing or pass separately, and serve.

*NOTES: The original recipe called for pre-packaged coleslaw mix instead of chopped cabbage.

If you do not care for horseradish, use Dijon style mustard instead.

Based on a recipe from Better Homes and Gardens magazine