This yummy salad is a great vehicle for using leftover roast beef or steak. The dressing can be made ahead and kept in the refrigerator for up to 1 week. Give it a good stir before tossing with salad ingredients.
| 6 cups (1.5 L) |
sliced romaine lettuce leaves |
| 12 oz (375 g) |
cooked roast beef or steak, thinly sliced and cut into strips, about 2 cups (500 mL) |
| Half |
English cucumber, halved lengthwise and thinly sliced |
| 2 cups (500 mL) |
thinly sliced red cabbage |
| 1 |
sweet red pepper, seeded and thinly sliced |
| ⅓ cup (75 mL) |
unsalted cashews |
| Dressing: |
|
| 1 tsp (5 mL) |
grated lime zest |
| ⅓ cup (75 mL) |
fresh lime juice |
| 3 tbsp (45 mL) |
vegetable oil |
| 2 tbsp (30 mL) |
sodium reduced soy sauce |
| 1 tbsp (15 mL) |
each fresh minced ginger and garlic |
| 1 tsp (5 mL) |
granulated sugar |
| ¼ tsp (1 mL) |
red pepper flakes |
- Dressing: In large bowl, whisk together lime zest and juice, vegetable oil, soy sauce, ginger, garlic, sugar and red pepper flakes. Season to taste. (Make-ahead: Cover and refrigerate for up to 1 week).
- Add lettuce, beef, cucumber, red cabbage, red pepper and green onions to the bowl; toss gently to coat with dressing. Top with cashews just before serving.