Pepper Steak Salad

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

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