From the Weight Watchers Make It In Minutes cookbook--and hey, don't turn up your nose 'cause it came from a "diet" cookbook:
Beef and Vegetable Salad with Pickled Ginger Dressing
1/2 pound lean deli-sliced roast beef
2 cups halved mushrooms
1 cup sugar snap peas
1 cup halved baby carrots
6 scallions, sliced
1 red bell pepper, seeded and sliced
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon pickled ginger, drained and finely chopped
1 tablespoon Asian (dark) sesame oil
Combine the roast beef, mushrooms, sugar snap peas, carrots, scallions, and bell pepper in a large bowl. Whick together the vinegar, soy sauce, ginger and oil in a small bowl. Spoon the dressing over the salad and stir to coat.
Yield: 6 cups, 4 servings
Don't leave out the pickled ginger! It makes a BIG difference. I couldn't find it at my usual grocery store, but the sushi guys at Whole Paycheck gave me a sample size cup for free when I told 'em how little I needed. Nice folks!
This got rave reviews from all the friends at my Tuesday night ladies group. No cooking! Cold and good. I'll be making it again in these long hot summer days.