Lean & Green Reuben Coleslaw

This delicious salad is a great way
to make use of leftover corned beef!

Ingredients:

4 1/2 cups of shredded cabbage

1/2 cup Walden Farms 0 Calorie Thousand Island Dressing

1 teaspoon black pepper

1/4 cup dill pickle relish

10 ounces lean corned beef

4 ounces low fat Swiss cheese or other cheese**

Method:

Place the cabbage in a large bowl. Add the salad dressing and sprinkle with the pepper. Stir to mix until all of the cabbage is coated.

Trim any fat from the corned beef and cut into 1/4 inch thick, bite sized pieces. Cut the cheese in the same manner. Stir the beef and cheese into the cabbage mixture. Divide evenly between 3 serving plates. Makes three 2 cup servings. (Leftovers may be stored in the refrigerator for 2 to 3 days.)

 

**For a spicier salad try using low fat pepper jack cheese. Babybel light or low fat mozzarella cheese work well, too

Each Serving Equals: 1 lean, 3 greens, 2 condiments & 1/4 snack

Nutritional info per serving, approximately: 349.3 calories ~ 21.4 grams fat ~ 14.5 grams carbs ~ 9.7 grams net carbs ~ 26.66 grams protein

Notes: I love this salad! (Even my husband, who doesn't care for corned beef, liked it.) 😀