12 ounces reserved cooked corned beef brisket, coarsely chopped

5 cups thinly sliced Savoy or green cabbage (about 1 pound)

5 cups mixed salad greens (about 3 Qw ounces)

3/4 cup reserved roasted carrots

3/4 cup reserved roasted parsnips

1/2 cup toasted chopped walnuts

Lemon-dill dressing

1/2 cup reserved lemon-mustard sauce

1 tablespoon sherry vinegar or white wine vinegar

Salt and pepper

Whisk lemon-dill dressing ingredients in small bowl. Set aside.

Combine corned beef, cabbage, salad greens, carrots, parsnips and walnuts in large bowl. Add dressing; toss to coat evenly. Season with salt and pepper, as desired.

Makes 4 servings.