8 ounces of medium egg noodles
1/3 cup of firmly packed light brown sugar
1/4 cup of olive or vegetable oil
1/4 cup of Dijon mustard
2 tablespoon of white vinegar
2 teaspoons of caraway seeds
1/2 pound of deli corned beef, cut into strips
4 cups of packaged cabbage and carrot (coleslaw) mix
1 ounce of shredded Swiss cheese
Cook the noodles according to the package directions. Rinse and drain,
and place in a large bowl. Meanwhile, in a saucepan, combine the
brown sugar, oil, mustard, vinegar, and caraway seeds over low heat
for 3 to 5 minutes. Toss all ingredients to mix well. Serve warm or cold.
|The Salad Chef presents ...
German Pasta Salad
at The Fatted CafÃ©