Corned Beef and Cabbage Salad

A "lightened up" version (that is diabetic friendly and less than 400 calories per serving) that I saw in the paper yesterday.
(serves 4)

Salad:
12 oz. cooked corned beef, trimmed of fat and chopped
3 cups cooked Yukon Gold potatoes, chopped
2 cups halved green beans or haricots verts, trimmed and blanched
2 cups green cabbage, sliced
1 T. chopped garlic* chives

Mustard Vinaigrette:
1/2 cup Dijon mustard
1/2 cup whole grain mustard
1/4 cup brown sugar
1 T. molasses
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2*-1 t. red pepper flakes

In a small bowl, mix together vinaigrette ingredients. Arrange the corn beef, potatoes, green beans and cabbage on a serving platter. Drizzle with the vinaigrette and top with chives.

"A definite choice demands definite actions."

Have FUN today!!

Love,

MM