8 oz. thinly sliced lean deli corned beef
\n1 lb. small red potatoes (about 8 potatoes), thinly sliced
\n1 C. thinly sliced leek (about 1 medium)
\n1 (10-oz.) bag angel hair slaw
\n1 T. vegetable oil
\n6 T. red wine vinegar
\n2 tsp. spicy brown mustard
\n1 tsp. sugar
\n1\/2 tsp. salt
\n1\/2 tsp. garlic powder
\n1\/2 tsp. pepper<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing size: 2 C.<\/p>\n
Calories: 218
\nFat: 5.9g
\nFiber: 4.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n