PEPPERED ROAST BEEF SALAD

Peppered Roast Beef Salad image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 13

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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

Steps:

In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
In large bowl, mix salad ingredients. Pour dressing over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g