Peppered Roast Beef Salad

Leftover beef is ready for prime time in this cool supper salad. MORE + LESS -

Dressing

1/4

cup vegetable oil

tablespoons white wine tarragon vinegar

tablespoon Dijon mustard

teaspoons soy sauce

1/4

to 1/2 teaspoon coarse ground black pepper

clove garlic, finely chopped

cups coarsely chopped Chinese (napa) cabbage

1 1/2

cups cherry tomatoes, halved

cup sliced fresh mushrooms

1/2

cup shredded peeled celery root (celeriac)

3/4

lb cooked rare roast beef, cut into chunks (about 2 1/3 cups)

medium green bell pepper, cut into bite-size strips

medium yellow bell pepper, cut into bite-size strips

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1

In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
2

In large bowl, mix salad ingredients. Pour dressing over salad; toss gently to coat. Serve immediately.

When it comes to creating salad, any fresh ingredients are fair game. This salad can easily be mixed and matched according to your personal preference. Here are two equally fabulous suggestions:
Replace the Chinese cabbage with arugula and the roast beef with 2 cups whole walnuts, toasted.
Replace the Chinese cabbage with romaine lettuce and the roast beef with cooked turkey.
Celery root, also called celeriac, tastes like a mix of strong celery and parsley. Sliced celery can be used instead of the shredded celery root.