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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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What you get: cancer-fighting phytochemicals, fiber, protein, vitamins, calcium. Ingredients:
1/2 pound thickly sliced reduced-fat, reduced-sodium deli roast beef |
1 (3-ounce) package ramen noodle soup mix (remove flavor packet and reserve for another use) |
1 cup frozen shelled edamame, cooked according to package directions and cooled |
1 (16-ounce) package shredded coleslaw mix |
1 1/4 cups chopped red bell pepper |
2/3 cup light sesame ginger vinaigrette (such as newman's own) |
1 tablespoon seasoned rice wine vinegar |
2 scallions, green parts only, thinly sliced (1/3 cup) |
Directions:
1. Slice the beef into thin 1-inch-wide strips. Place the beef in a large mixing bowl. Break the ramen noodles into small pieces, and mix them with the beef.
2. Add the cooked and cooled edamame and next 4 ingredients (through vinegar) to the bowl, and toss the ingredients well to coat them with the dressing. Cover and chill 20 minutes.
3. To serve, divide the salad evenly among 4 shallow bowls, and sprinkle each with scallions.
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