1 can corned beef
Some new potatoes, boiled in bite-size chunks
May use green pepper
1/4-1/2 sm. head cabbage
2-3 green onions
Season to taste with salt & pepper

Cut corned beef into small cubes. Drain and cool the cooked, cubed potatoes. Chop green onions. Shred the amount of cabbage you want, as for cole slaw. Add finely chopped pepper, if desired. Toss all together, with your favorite French dressing and refrigerate overnight. Just before serving, toss with mayonnaise or sandwich spread. Serve as a main dish salad.