Crisp greens
4 c. cubed cooked potatoes
1 (12 oz.) can corned beef, cubed
1/2 c. diced dill pickle
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. salad oil
Cherry tomatoes
2 tsp. wine vinegar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground pepper
2/3 c. sour cream
2 tbsp. horseradish

In large bowl, toss potatoes, meat, pickles, celery, and onion. In covered jar, shake oil, vinegar, salt, garlic powder and pepper. Pour over meat mixture and toss. Cover; refrigerate at least 2 hours.

Just before serving, mix sour cream and horseradish. Pour over meat mixture and toss. Season to taste. Serve on crisp greens and garnish with cherry tomatoes. 4-6 servings.