Corned Beef Salad
Comment on this recipe
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.
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
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