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Peppered Roast Beef Salad

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By Betty Crocker Kitchens
Updated Feb 4, 2010
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Leftover beef is ready for prime time in this cool supper salad.

Peppered Roast Beef Salad

  • Prep Time 40 min
  • Total 40 min
  • Servings 8
  • Ingredients 13
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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

Instructions

  • Step 
    1
    In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
  • Step 
    2
    In large bowl, mix salad ingredients. Pour dressing over salad; toss gently to coat. Serve immediately.

Nutrition

190 Calories
14g Total Fat
12g Protein
5g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
190mg
8%
Potassium
440mg
12%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
6%
Sugars
3g
Protein
12g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
100%
100%
Calcium
6%
6%
Iron
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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