Peppered Roast Beef Salad

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

  • prep time 40 min
  • total time 40 min
  • ingredients 13
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    5g
    5%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    40%;
    Vitamin C
    100%;
    Calcium
    6%;
    Iron
    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 Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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