Corned Beef Salad with Chutney Dressing
Corned Beef Salad with Chutney Dressing
Preparation time: 10 minutes
Cooking Time: 12 to 14 Minutes
12 oz thinly sliced cooked corned beef
3 slices bacon, cut crosswise into 1/2 inch pieces
1 small onion, cut into thin wedges
1/2 cup water
1/3 cup mango chutney
1/4 cup red wine vinegar
1 t Dijon-style mustard
6 cups torn assorted greens (curly endive, romaine, leaf lettuce)
2 T chopped pecans
Cook bacon in large skillet over medium heat until crisp; drain on paper towels. Add onion to bacon drippings in skillet; cook over medium heat 2 minutes. Increase heat to high. Add water, chutney, vinegar and mustard; cook two minutes, string frequently. Place greens in a large bowl. Pour half of hot dressing mixture over greens, tossing lightly to coat. Place equal amount of greens on each of four individual dinner plates or large platter; top with equal amounts of corned beef. Spoon remaining dressing over corned beef. Sprinkle with bacon and pecans. Serve immediately.
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