Peppered Roast Beef Salad

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