Happy St. Patty's Day!!!! Yummy Warm Corned Beef Salad with Horseradish Dressing

1/2 cup vegetable oil
2 Tbs. each cider vinegar,prepared horseradish and Dijon style mustard with seeds
1 tsp. sugar
1/2 tsp. pepper divided
1 can (141/2 oz.) chicken broth
11/2 lbs. yellow fleshed potatoes,each cut into eighths
1 lb. carrots, cut crosswise in half then cut into strips
1 head of green cabbage(2 1/2 lbs.) sliced
2 Tbs. butter or margarine
1 lb. sliced deli corned beef

In small bowl,whisk together oil, vinegar, horseradish, mustard,sugar and 1/4 tsp. pepper-set aside.

In large saucepan,bring broth,potatoes and carrots to to boil. Cover and simmer 12 to 14 minutes until veggies are tender. Drain broth off put veggies on platter and keep warm.

Meanwhile, in large skillet, saute cabbage and 1/4 tsp. pepper in butter 4 minutes.Reduce heat to low. Place corned beef overlapping slices on top of cabbage. Cover and cook 5 minutes until beef is heated through. Arrange cabbage and beef on serving platter with carrots and potatoes. Pour half of dressing on vegetables and serve other half on side.

Hope everyone had a great St. Patty's Day !!! This is such a great salad!!! I always double the dressing but only use half the horseradish in it.