Corned Beef Salad

Name: Corned Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 c. diced celery; 3 chopped eggs; 1 can beef bouillon; 1 pkg. lemon Jell-O; 1 can broken corned beef; 1 small onion, grated; 1/2 green pepper, diced; 1 soup can water; 1/2 envelope gelatin; 3/4 c. mayonnaise

Eats Now Editorial Team · Salads

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Corned Beef Salad – a delicious recipe with celery, eggs, beef bouillon, lemon Jell-O, corned beef, onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 c. diced celery
3 chopped eggs
1 can beef bouillon
1 pkg. lemon Jell-O
1 can broken corned beef
1 small onion, grated
1/2 green pepper, diced
1 soup can water
1/2 envelope gelatin
3/4 c. mayonnaise

1
Warm bouillon and water and pour over gelatin and lemon Jell-O, stirring until dissolved.
2
When cool add to other ingredients. Pour into an oblong dish or two loaf pans to a depth of about one inch.
3
Chill.
4
As mixture begins to set, stir to prevent vegetables from settling to the bottom.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. diced celery, 3 chopped eggs, 1 can beef bouillon, 1 pkg. lemon Jell-O, and more.

Yes, Corned Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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