Corned beef and cabbage soup PDF Print E-mail

Corned Beef and Cabbage Soup

Source: Woman's Day magazine

Serves 8.

2 tablespoons oil
1/2 pound deli-sliced corned beef, cut into strips
8 ounces green cabbage, cored and diced (about 3 cups)
3 medium carrots, chopped to large chunks
1 medium onion, chopped
1 teaspoon caraway seed
1 large baking potato, peeled and cut into 1/2-inch pieces
1 (48 ounce) can chicken broth
2 cups apple juice
1/4 teaspoon black pepper

In pot, heat oil over medium heat. Add corned beef, stirring occasionally, about 3 minutes.

Add cabbage, carrots, onion and caraway seeds. Cook stirring occasionally, 8-10 minutes.

Add potato, broth, juice and black pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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