8 oz. thinly sliced lean deli corned beef
1 lb. small red potatoes (about 8 potatoes), thinly sliced
1 C. thinly sliced leek (about 1 medium)
1 (10-oz.) bag angel hair slaw
1 T. vegetable oil
6 T. red wine vinegar
2 tsp. spicy brown mustard
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper

Cut corned beef slices crosswise into thin strips; set aside. Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add leek; cook an additional 2 minutes. Drain well. Combine potato mixture and slaw in a bowl; toss well. Set aside. Heat oil in a large nonstick skillet over medium heat. Add corned beef; sauté 2 minutes. Add vinegar and next 5 ingredients (vinegar through pepper); cook 1 minute, stirring frequently. Pour vinaigrette over potato mixture; toss until well-blended and wilted. Serve immediately.

Yield: 4 servings
Serving size: 2 C.

Calories: 218
Fat: 5.9g
Fiber: 4.2g