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I fixed a dinner salad from Fine Cooking.  I am hoping to attach the photo of mine and the one in the magazine.  i followed the recipe exactly and you will see the major difference.  Let’s just say that mine wins salad of the year from Jim and I hated it.  So in my opinion the recipe shown in the magazine has half the amount of corned beef or twice to three times as much lettuce and I would probably have liked that.  In our opinion the dressing recipe is very good but makes enough for 4 salads of this size.  It came out to 17 WW points for 4 servings.  Mine was probably less as I used 1/4 of the salad dressing and couldn’t eat that much corned beef to lettuce ratio.  In this issue they suggest this salad for St. Patrick’s Day.  We do not celebrate that day as we are not Irish.  

Ingredients:

2 C rye bread, torn into 1” pieces, about 3 oz.

3 T unsalted butter, melted

3/4 t kosher salt, divided

1/4 t freshly ground pepper, divided

1/2 t caraway seeds

1/4 C EVOO

2 T each white wine vinegar and whole grain mustard

1 T each Dijon mustard and chopped shallot

1 t honey

1 Qt. loosely packed torn butter lettuce, about 3 oz. 

3 C each Romaine lettuce and Butter-leaf lettuce, (About 4 oz. total)

12 oz. cooked corned beef, torn into large shreds and warmed

Directions:

1. Preheat oven to 375 degrees F.
2. Toss together bread, butter, 1/2 t salt, 1/8 t pepper and the caraway seeds.  Spread on a rimmed baking sheet and bake until lightly toasted 12-14 minutes.
3. Whisk together oil, vinegar, mustards, shallot, honey, and remaining 1/2 t salt and 1/8 t pepper in a large bowl. (I did mine in a mine food processor.)  Toss the lettuces with the amount of dressing desired.  
4. Spread dressed lettuce on a large platter.  Top with rye croutons and torn corned beef.