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Pepper Steak Salad

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Pepper Steak Salad
  • Prep 20 min
  • Total 20 min
  • Ingredients 12
  • Servings 4
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Enjoy this easy salad made with beef and vegetables - a wonderful dinner ready in 20 minutes.
By Pillsbury Kitchens
Updated Nov 16, 2010

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

Steps

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

Tips from the Pillsbury Kitchens

  • tip 1
    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.

Nutrition Information

230 Calories, 16g Total Fat, 14g Protein, 7g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
1070mg
45%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
8%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
15%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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