Categories: Salad

Ingredients

• 2 cups diced polenta from a tube
• 1 tbsp. olive oil
• 12 oz. red leaf lettuce, torn
• 1/3 cup sliced radishes
• 1 cup snap peas
• 1 1/4 cups Wine-Braised Brisket, thawed, chopped and warmed
• 3/4 cup vinaigrette

Directions

1. In nonstick skillet, cook polenta in oil over medium-high, stirring occasionally, until golden about 8 minutes. In large bowl, toss polenta croutons, lettuce, radishes, snap peas and brisket with vinaigrette.

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