Peppered Roast Beef Salad

Name: Peppered Roast Beef Salad
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1/4 cup vegetable oil; 2 tablespoons white wine tarragon vinegar; 1 tablespoon Dijon mustard; 2 teaspoons soy sauce; 1/4 to 1/2 teaspoon coarse ground black pepper; 1 clove garlic, finely chopped; 4 cups coarsely chopped Chinese (napa) cabbage; 1 1/2 cups cherry tomatoes, halved; 1 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); 1 medium green bell pepper, cut into bite-size strips; 1 medium yellow bell pepper, cut into bite-size strips

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Prep 40 min
Total 40 min
Ingredients 13
Servings 8

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Leftover beef is ready for prime time in this cool supper salad.

Ingredients

Dressing

1/4 cup vegetable oil
2 tablespoons white wine tarragon vinegar
1 tablespoon Dijon mustard
2 teaspoons soy sauce
1/4 to 1/2 teaspoon coarse ground black pepper
1 clove garlic, finely chopped

Salad

4 cups coarsely chopped Chinese (napa) cabbage
1 1/2 cups cherry tomatoes, halved
1 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)
1 medium green bell pepper, cut into bite-size strips
1 medium yellow bell pepper, cut into bite-size strips

Directions

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.

Expert Tips

tip 1
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:
tip 2
Replace the Chinese cabbage with arugula and the roast beef with 2 cups whole walnuts, toasted.
tip 3
Replace the Chinese cabbage with romaine lettuce and the roast beef with cooked turkey.
tip 4
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.

Nutrition Information

190 Calories, 14g Total Fat, 12g Protein, 5g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 120

Total Fat: 14g; 21%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 30mg; 11%

Sodium: 190mg; 8%

Potassium: 440mg; 12%

Total Carbohydrate: 5g; 2%

Dietary Fiber: 1g; 6%

Sugars: 3g

Protein: 12g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 100%; 100%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Leftover beef is ready for prime time in this cool supper salad.