Ingredients
1/4
cup vegetable oil
3
tablespoons red wine vinegar
2
tablespoons Dijon mustard
1
tablespoon soy sauce
1/4
teaspoon pepper
1
garlic clove, minced, or 1/8 teaspoon garlic powder
2 1/2
cups shredded Chinese (napa) cabbage
1/2
lb. cooked roast beef, cut into strips or chunks (about 1 1/3 cups)
1
cup cherry tomatoes, halved
1
cup sliced fresh mushrooms
2
medium stalks celery, sliced (1/2 cup)
1/2
large green bell pepper, cut into bite-sized strips
Preparation
In largel bowl, combine all dressing ingredients; blend well.
Add all salad ingredients; toss gently to coat. Serve immediately.
