Peppered Roast Beef Salad

Peppered Roast Beef Salad

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

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

8

servings

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.
Makes 8 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Flavor Twist
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:
Arugula-Walnut Salad
Replace the Chinese cabbage with arugula and the roast beef with 2 cups whole walnuts, toasted.
Peppered Turkey Salad
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 190mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 12g;
Percent Daily Value*:
    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.