Corned Beef Salad -- Quad-Cities Online Recipe Book
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Corned Beef Salad

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This recipe originally came from a Rock Island grade school teacher named Frances Smith (deceased) in the early 1980's and has been a favorite of The Woman's Club of Rock Island every since.

Ingredients

1 package (3 ounces) lemon gelatin
1-3/4 cups boiling water
1 cup corned beef, chopped or shredded (left over, deli or canned)
1 cup mayonnaise or salad dressing
3 hard boiled eggs, diced
2 tablespoons finely chopped onion
3 tablespoons finely chopped green pepper
1 cup finely chopped celery

Instructions

Dissolve gelatin in boiling water. Add corned beef, mayonnaise or salad dressing, eggs, onion, green pepper and celery. Put into an ungreased 9x9-inch glass dish. Refrigerate until set. Cut into nine squares. Place on lettuce leaf and top with a spoonful of mayonnaise or salad dressing if desired. A double recipe will fit a 9x13-inch pan and easily serve 12 to 16.

Gloria Kundert, Moline



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