St. Patrick’s Day chef’s salad

Prep: 45 minutes Cook: 30 minutes Makes: 4 to 6 servings

Vinaigrette:

1 tablespoon Dijon mustard

1 clove garlic, minced

3 tablespoons apple cider vinegar

1 teaspoon brown sugar

1⁄2 cup olive oil

Salt and freshly ground black pepper

Pinch crushed pepper flakes, optional

Salad:

1⁄2 pound green beans, trimmed, cut into bite-size pieces

1 pound Yukon Gold or red potatoes

1⁄ pound green cabbage, shredded

2

2⁄3 pound cooked corned beef, trimmed of fat, chopped in 1 1⁄2-inch pieces

1⁄ pound Irish cheddar, cut in 1 1 ⁄ -inch

3 2 dice

1 tablespoon chopped chives

1. For the dressing, whisk the ingredients together in a small bowl. Taste for seasoning. Reserve.

2. Heat a large pot of salted water to a boil. Add the green beans; cook until just tender but still crisp, 3 minutes. Transfer beans to a platter with a slotted spoon. Add the potatoes to pot; cook until tender when pierced with a knife, 20 to 30 minutes.

Drain and let cool. Peel the potatoes; dice into 1 1⁄2-inch pieces. Transfer to platter.

3. Arrange the cabbage on the bottom of a shallow bowl. Arrange the corned beef, cheese, potatoes and green beans on top in separate sections. Garnish with the chives. When ready to serve, drizzle with 1⁄2 cup vinaigrette, then toss to coat ingredients.

Nutrition information per serving (for 6 servings): 480 calories, 36 g fat, 10 g saturated fat, 74 mg cholesterol, 22 g carbohydrates, 4 g sugar, 17 g protein, 724 mg sodium, 3 g fiber