Peppered Roast Beef Salad

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

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PREP TIME 40 Min
TOTAL TIME 40 Min
SERVINGS 8

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

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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.

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Expert Tips

When it comes to creating salad, any fresh ingredients are fair game. This salad can easily be mixed and matched according to your personal preference. Here are two equally fabulous suggestions:

Replace the Chinese cabbage with arugula and the roast beef with 2 cups whole walnuts, toasted.

Replace the Chinese cabbage with romaine lettuce and the roast beef with cooked turkey.

Celery root, also called celeriac, tastes like a mix of strong celery and parsley. Sliced celery can be used instead of the shredded celery root.

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