Pepper Steak Salad

Enjoy this easy salad made with beef and vegetables - a wonderful dinner ready in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 4
 

Ingredients

Dressing

1/4
cup vegetable oil
3
tablespoons red wine vinegar
2
tablespoons Dijon mustard
1
tablespoon soy sauce
1/4
teaspoon pepper
1
garlic clove, minced, or 1/8 teaspoon garlic powder

Salad

2 1/2
cups shredded Chinese (napa) cabbage
1/2
lb. cooked roast beef, cut into strips or chunks (about 1 1/3 cups)
1
cup cherry tomatoes, halved
1
cup sliced fresh mushrooms
2
medium stalks celery, sliced (1/2 cup)
1/2
large green bell pepper, cut into bite-sized strips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In largel bowl, combine all dressing ingredients; blend well.
  • 2 Add all salad ingredients; toss gently to coat. Serve immediately.
  • 1 In largel bowl, combine all dressing ingredients; blend well.
  • 2 Add all salad ingredients; toss gently to coat. Serve immediately.

EXPERT TIPS

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Expert Tips

The shredded Chinese cabbage is delicious in this recipe, but if you're short on time, pick up a bag of finely shredded cabbage in the produce department to use instead.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
2g,
2%
),
Cholesterol
25mg
25%;
Sodium
1070mg
1070%;
Total Carbohydrate
7g
7%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
60%;
Calcium
6%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.