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