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CORNED BEEF SALAD




Source of Recipe


Converted to low-carb from a recipe by GrtCook39
1 package of Wasa Fiber Rye crackers, broken into bite-size pieces
1 1/2 tablespoons cooking oil
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup mayonnaise
2 tablespoons sugar-free ketchup
Dash Worcestershire sauce
1 tablespoon dill pickle relish mixed with half a packet of artificial sweetener
1 hard cooked egg, chopped
3 scallions, white bulbs and green tops chopped and reserved separately
1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
1 pound sliced corned beef, cut into 1/2-inch wide strips

Heat the oven to 350°.
Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper.
Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper.
Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
In a large bowl, toss together the lettuces, scallion tops, and corned beef.
Serve topped with the dressing and the Wasa "croutons."




*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
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